Korean-Style Soy Garlic Noodles (Japchae-Inspired)

Ingredients

• 200 g Korean sweet potato noodles (dangmyeon)
• 3 tbsp Soy sauce
• 3 cloves Garlic
• 1 tbsp Brown sugar
• 1 tsp Sesame oil
• 1 tbsp Neutral oil (for sautéing)
• 1/2 medium Carrot
• 1/2 medium Bell pepper
• 120 g Mushrooms (shiitake or cremini)
• 2 stalks Green onion
• 1 tbsp Sesame seeds
• 1/4 tsp Black pepper(optional)

Instructions

1. 1

   Cook the noodles according to package directions until chewy; drain and rinse briefly under cool water, then set aside.

2. 2

   While noodles cook, prep vegetables: julienne carrot, slice bell pepper and mushrooms, and thinly slice green onion. Mince garlic.

3. 3

   Heat neutral oil in a large pan over medium-high heat. Sauté carrot and mushrooms for 3–4 minutes, then add bell pepper and cook 2–3 minutes more until tender-crisp.

4. 4

   Stir together soy sauce, minced garlic, brown sugar, and sesame oil. Add cooked noodles and sauce to the pan and toss for 2–3 minutes until glossy and evenly coated.

5. 5

   Turn off heat, toss in green onion and black pepper (if using), then sprinkle with sesame seeds and serve.