Japchae-Inspired Glass Noodles

Ingredients

• 200 g Sweet potato glass noodles (dangmyeon)
• 3 tbsp Soy sauce
• 1 tbsp Sesame oil
• 1 tbsp Rice vinegar
• 1 tsp Brown sugar
• 2 cloves Garlic
• 1 tsp Ginger
• 1 tbsp Neutral oil (for stir-fry)
• 1 medium Carrot
• 1 small Bell pepper
• 2 cups Spinach
• 120 g Mushrooms (shiitake or cremini)
• 1 tbsp Sesame seeds(optional)
• 2 stalks Green onion(optional)

Instructions

1. 1

   Prep (15 minutes): Soak or rinse glass noodles if needed, then cut vegetables into thin, bite-size strips. Mince garlic and grate ginger.

2. 2

   Cook noodles (about 5 minutes of the 20): Boil a pot of water, cook glass noodles until tender but still chewy, then drain and rinse briefly under cool water. Toss with 1 tsp sesame oil to prevent sticking.

3. 3

   Stir-fry vegetables (about 10 minutes): Heat neutral oil in a large pan or wok over medium-high heat. Sauté mushrooms until browned, then add carrots and bell pepper and cook until crisp-tender. Add garlic and ginger for 30–60 seconds.

4. 4

   Finish and glaze (about 5 minutes): Add spinach and cook just until wilted. Stir in soy sauce, rice vinegar, and brown sugar, then add noodles. Toss well until noodles are evenly coated and glossy, 1–2 minutes. Turn off heat and finish with remaining sesame oil; top with sesame seeds and green onion if using.