This recipe is a little different in that I like to just cook everything at once while japchae is traditionally a combination of individually prepared ingredients. Instead of doing that, I sort of layer the ingredients into one skillet and combine the flavors that way.

A gluten-free spin on the classic Chinese peanut sesame noodle dish.

Growing up in a Malaysian/Cambodian household, I ate my fair share of beehoon (rice noodles), in both soups and stir-frys. My favorite way of eating these light noodles is stir-frying them in a pan with a bunch of curry powder (aka Singapore Chow Mei Fun).