One-Pan Fish Cake and Chive Japchae (3 servings)

Soak noodles 30 minutes in cold water; slice onion, carrot, fish cakes and cut chives into 4-cm pieces.

Boil noodles in 1 L water according to package instructions until tender; drain.

Sauté onion and carrot in oil until softened, then add fish cakes and heat thoroughly.

Add cooked noodles, soy sauce and sugar; toss over medium-low heat until evenly coated.

Turn off heat, fold in chives and sesame oil and serve after the chives slightly wilt.