Korean Glass Noodles with Vegetables (Japchae)

Ingredients

• 150 g Sweet potato glass noodles (dangmyeon)
• 100 g Baby spinach
• 1 Bell pepper (red or yellow), thinly sliced
• 1 Carrot, julienned
• 150 g Shiitake mushrooms, sliced
• 1/2 Onion, thinly sliced
• 3 cloves Garlic, minced
• 3 tbsp Soy sauce
• 2 tbsp Sesame oil
• 1 tbsp Sugar (or honey)
• 1 tbsp Toasted sesame seeds(optional)
• 1 tbsp Vegetable oil

Instructions

1. 1

   Prep all vegetables: slice the bell pepper, onion, and mushrooms, julienne the carrot, and mince the garlic (about 10 minutes).

2. 2

   Boil the glass noodles according to package directions, about 6-8 minutes, until chewy and translucent. Drain, rinse under cold water, and toss with 1 tbsp sesame oil; cut into shorter lengths with scissors.

3. 3

   Heat vegetable oil in a large skillet or wok over medium-high heat. Stir-fry the onion, carrot, and bell pepper for 3-4 minutes until slightly softened.

4. 4

   Add the mushrooms and garlic and stir-fry another 3 minutes until mushrooms are tender.

5. 5

   Add the spinach and cook 1-2 minutes until wilted.

6. 6

   Add the noodles, soy sauce, sugar, and remaining 1 tbsp sesame oil. Toss everything together over medium heat for 2-3 minutes until glossy and well coated.

7. 7

   Off the heat, sprinkle with toasted sesame seeds and serve warm or at room temperature.