Ingredients: 4-5 Servings

For the Japchae:

- 8 oz Korean sweet potato starch noodles (dangmyeon)

- ½ cabbage

- 1 red bell pepper, julienned

- 2 carrots, julienned

- 1 red onion, thinly sliced

- 4-5 scallions, cut into 2-inch pieces

- 2 tablespoons vegetable oil

- Sesame seeds for garnish

For the Citrus Ginger Soy Sauce:

- 1/4 cup soy sauce

- 2 tablespoons honey

- 2 tablespoons lemon or orange juice

- 1 teaspoon grated ginger

- 2 cloves garlic, minced

- 1 tablespoon sesame oil

- 1 tablespoon gochujang (Korean red chili paste)

Instructions:

1. Cook the sweet potato starch noodles according to package instructions. Usually, you will need to boil them for about 6-7 minutes until they are cooked but still slightly chewy. Drain and rinse the noodles under cold water to stop the cooking process. Set aside.

2. In a small bowl, whisk together the soy sauce, honey, citrus juice, grated ginger, minced garlic, sesame oil, and gochujang to make the Citrus Ginger Soy Sauce. Set aside.

3. Heat vegetable oil in a large pan or wok over medium-high heat. Add the red bell pepper, carrots, red onion,cabbage and scallions. Stir-fry for about 3-4 minutes until the vegetables are slightly softened.

4. Add the cooked noodles to the pan along with the prepared Citrus Ginger Soy Sauce. Toss everything together until the noodles and vegetables are well coated with the sauce.

5. Cook for an additional 2-3 minutes, stirring constantly, until everything is heated through.

6. Remove the Japchae from the heat and transfer to a serving platter. Garnish with sesame seeds.

Note: This dish can be served as a cold noodle salad or at room temperature.