Japchae (Korean Sweet Potato Noodles With Egg & Vegetables) - cooking recipe

Ingredients

4 dried shiitake mushrooms
3 dried wood ear mushrooms
3/4 lb sweet potato noodles
2 king oyster mushrooms
1 medium yellow onion
1 small orange bell pepper
1 small yellow bell pepper
1 small red bell pepper
2 large carrots
3/4 lb chinese chives, ends trimmed
10 tablespoons grapeseed oil (or other neutral flavored oil)
4 teaspoons grapeseed oil (or other neutral flavored oil)
1 3/4 teaspoons kosher salt
2 jumbo egg whites, beaten with a pinch of kosher salt
3 jumbo egg yolks, beaten with a pinch of kosher salt
3 tablespoons toasted sesame oil
6 tablespoons soy sauce
1 1/2 tablespoons minced garlic
2 tablespoons honey
1/4 cup finely chopped scallion (white and green parts)
1 tablespoon roasted sesame seeds

Preparation

Soak the shiitake and wood ear mushrooms in cold water for 2 hours, and up to overnight. Soak the noodles in hot water for 30 minutes.
Drain the shiitake and wood ear mushrooms. Squeeze the water from the shiitakes, and then thickly slice. Tear the wood ear mushrooms into pieces. Cut the king oyster mushrooms into 1/4-inch planks, and then 1/4-inch slices. Halve the onion, remove the root end, and slice with the grain. Cut the bell peppers into 1/4-inch slices. Grate the carrots on a mandoline using the 1/4-inch coarse-toothed blade. Cut the chives into 2-inch lengths. Keep all the vegetables in separate piles on a platter and place near the stove.
Bring a large saucepan of water to a boil.
Heat 3 tablespoons of the grapeseed oil in a large skillet over medium-high heat. Add the king oyster mushrooms, onions, and 1/2 teaspoon of the salt and cook, stirring with tongs, until softened, for 3 to 5 minutes. Remove from the pan to a large bowl or platter. Add 2 more tablespoons of the grapeseed oil to the pan, and then the yellow and orange peppers and 1/4 teaspoon of the salt. Cook, stirring, until softened, about 4 minutes. Remove from the pan to the bowl. Add 1 more tablespoon of the grapeseed oil to the pan, and then the red peppers, carrots, and 1/4 teaspoon of the salt, and cook, stirring, until softened, for 3 to 4 minutes. Remove from the pan to the bowl. Add 1 more tablespoon of the grapeseed oil to the pan, and then the shiitake and wood ear mushrooms and 1/4 teaspoon of the salt. Cook, stirring, until softened, for 3 to 4 minutes. Remove from the pan to the bowl. Add 3 more tablespoons of the grapeseed oil to the pan, and then the chives and 1/2 teaspoon of the salt. Cook, stirring, until limp, about 2 minutes. Remove from the pan to the bowl.
Add the noodles to the boiling water and boil until they turn clear and soften, about 3 minutes. Drain.
Heat 2 teaspoons of the grapeseed oil in a medium nonstick skillet over medium heat. Add the egg whites and tilt and swirl the pan so they cover the bottom in an even layer. Turn the heat to low and cook until the whites set, for 2 minutes. Flip and cook for 30 seconds on the other side. Remove to a cutting board. Add the remaining 2 teaspoons grapeseed oil to the pan and put over medium-high heat. Add the egg yolks and tilt and swirl the pan so they cover the bottom in an even layer. Cook until the yolks are set, for 2 minutes. Flip and cook for 1 minute on the other side. Remove to a cutting board. Fold each egg pancake into thirds and slice into very thin strips.
Toss the hot noodles with tongs in a large mixing bowl with the sesame oil. Drizzle in the soy sauce and toss, coating the noodles well. Scatter in the garlic and mix well. Then add all the vegetables and mix with the tongs (or your hands if not too hot) to really get the vegetables and noodles integrated. Sprinkle in the scallions, honey, and sesame seeds and toss well. Transfer to a serving bowl and scatter the egg slices on top.