VEGAN JAPCHAE

It’s the weekend and an opportunity to cook for my children. I prepared VEGAN JAPCHAE for our dinner. For my version of this Korean noodle dish, I added Kangkong (water spinach) and Arnibal (brown sugar syrup) to my ingredients and of course lots and lots of vegetables. I make sure that my children get the best nutrition from the meals I prepare for them.
The following are my ingredients:
1 pack KOREAN STYLE STARCH NOODLES (500 gms)
4 tableapoons SESAME OIL
2 tablespoons SESAME SEEDS
1 can SHIITAKE MUSHROOM (198 gms.)
2 cups KANGKONG LEAVES
1 cup CHINESE CABBAGE (sliced)
1 medium size CARROT ( julienned)
1 piece GARLIC HEAD (minced)
1 medium size ONION (sliced)
2 pieces GREEN BELL PEPPER (julienned)
2 pieces RED BELL PEPPER (julienned)
1 stalk GREEN ONION (sliced)
2 teaspoons GROUND BLACK PEPPER
1/2 cup ARNIBAL SYRUP
1 cup SOY SAUCE
Enjoy watching and I hope you like my short video. Thank you for watching. Please like and subscribe to my TH-cam channel.
Father God bless you!
Video: iMovie application
Thumbnail: PicCollage Application
Music Credit: Driftmob Orchestra - Back To The Lounge
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[@joicelicious7372]

Done

[@jonathanbugarin4467]

Thank you my friend.