Hegg Japchae


Serving size: 1 big bowl



0.5pkt Korean Glass Noodles
50g Carrot (julienne)
50g Spinach (1inch, blanched)
50g Leek (sliced)
50g Tri Color Capsicum (sliced)
50g Onion (sliced)
20g Hegg's Eggless Egg 
100g Water
50g Light Soy Sauce
50g Sesame Oil
20g Vegetarian Concentrate

15g White Sesame Seeds (toasted)




1. In a pot, boil water, put in Korean glass noodles and cook till soft, rinse cold water throughout and drain with a sieve

2. In a pan, heat up with sesame oil, stir fry onion, leek, capsicum and carrot till soft, season with light soy sauce and vegetarian concentrate

3. Add in Korean glass noodles and spinach, stir fry for another 1-2 mins. Set aside

4. Heat the pan up, rehydrate Hegg Eggless Egg powder and water, pan fry the mixture till golden brown, slice and mix into the noodles

5. Garnish with sesame seeds and serve