Cut the baby kailan, separate the stem and the leaves part.

Cut cherry tomato to half. Cut bell peppers to thin cuts.

Cut spring onions to 2cm size. Crushed and diced the garlic. Cut chilli padi.

Heat up sesame oil. Put in garlic, baby kailan stem and stir fry until the leaves start to change color.

Put in bell peppers, tomato. Stir fry. Put in mushrooms powder, cut chilli padi and sugar.

Put in the rest of baby kailan leaves. If you like your spring onions crunchy, turn off the fire and add in spring onions. Mix it a bit and set aside. If you like your spring onions cooked just leave them with the fire on for a while.

Boil japchae for 8 minutes or you can soak it with hot water for an hour. After soaking it just stir fry it a bit and it will become transparent. After boiling it you can strain the noodles and put in ice water if you want more chewy texture.

Mix japchae with sesame oil and light soy sauce.

Beat the egg and put mushroom powder in. Make a thin layer of egg on the pan. You can cut them into thin strips or just shredded them randomly with chopsticks like I did.

Mix japchae, stir fried vegetables and egg together. They are ready!