"Pink noodles" is what we called this dish for the sake of our toddler (branding food is important at that age). This is very loosely inspired by Jap Chae. We used Korean sweet potato noodles, dried bean curd (rehydrated and then pan fried), julienned carrots, beers and red cabbage (raw). The sauce was ginger, garlic, brown sugar, soy sauce, lime juice, rice vinegar, sesame oil. Fresh herbs on top. Our ratio is at least as much veg as noodles but you can adjust based on preference.