Korean Sweet Potato Noodles (Japchae)

Ingredients

• 100 g sweet potato glass noodles (dangmyeon)
• 1 small carrot
• 2 cups spinach
• 4 slices shiitake mushrooms
• 2 tablespoons soy sauce
• 1 teaspoon sugar
• 1 tablespoon sesame oil
• 1 clove garlic
• 1 tablespoon vegetable oil
• 1 teaspoon sesame seeds(optional)

Instructions

1. 1

   Cook the glass noodles in boiling water for 3–4 minutes until softened, then drain and rinse under cold water; set aside.

2. 2

   Julienne the carrot and slice the mushrooms; sauté garlic in vegetable oil over medium heat for 30 seconds, then add carrots and mushrooms and stir‑fry for 2 minutes.

3. 3

   Add the spinach and stir‑fry until wilted, about 1 minute.

4. 4

   Stir in the cooked noodles, soy sauce, sugar, and sesame oil; toss everything together for another 2 minutes until heated through and coated.

5. 5

   Transfer to a serving plate, sprinkle with optional sesame seeds, and serve hot.