Japchae (Korean Glass Noodle Stir-Fry)

Ingredients

• 100 g Sweet potato glass noodles (dangmyeon)
• 100 g Spinach
• 1 medium Carrot
• 1 medium Bell pepper
• 100 g Shiitake mushrooms(optional)
• 3 tbsp Soy sauce
• 2 tbsp Sesame oil
• 1 tbsp Sugar
• 3 cloves Garlic
• 2 stalks Scallions(optional)
• 1 tbsp Toasted sesame seeds(optional)
• 1 tbsp Vegetable oil

Instructions

1. 1

   Bring a pot of water to a boil and cook the sweet potato noodles for 8 minutes until chewy and translucent. Drain, rinse under cold water, and toss with 1 tbsp sesame oil. Cut into shorter lengths with scissors.

2. 2

   While the noodles cook, slice the carrot, bell pepper, and mushrooms thinly, and mince the garlic (about 5 minutes).

3. 3

   Heat vegetable oil in a large skillet or wok over medium-high heat. Stir-fry the carrots and bell peppers for 3 minutes, then add mushrooms and garlic and cook 2 more minutes. Add spinach and cook until wilted, about 1 minute.

4. 4

   Add the noodles, soy sauce, sugar, and remaining sesame oil to the skillet. Toss and stir-fry for 2 minutes until everything is well coated and heated through.

5. 5

   Off the heat, stir in sliced scallions and sesame seeds. Serve warm.