Korean Sweet Potato Noodles (Jjolmyeon) Stir‑Fry

Ingredients

• 150 g jjolmyeon (sweet‑potato starch noodles)
• 1 small carrot
• 1/2 red bell pepper
• 2 stalks green onion
• 2 tbsp gochujang (Korean red‑pepper paste)
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp garlic, minced
• 1 tsp sugar(optional)
• 1 tsp sesame seeds(optional)

Instructions

1. 1

   Cook the jjolmyeon according to package instructions (usually 3‑4 minutes in boiling water), then drain and rinse under cold water to stop cooking.

2. 2

   While the noodles cook, julienne the carrot and red bell pepper; slice the green onion thinly.

3. 3

   In a small bowl, whisk together gochujang, soy sauce, sesame oil, minced garlic, and optional sugar to form the sauce.

4. 4

   Heat a large skillet or wok over medium‑high heat, add a splash of oil, and stir‑fry the carrots and bell pepper for 2 minutes until just tender.

5. 5

   Add the cooked noodles and sauce to the skillet, tossing everything together for another 2‑3 minutes until the noodles are evenly coated and heated through.

6. 6

   Stir in the green onions, remove from heat, and sprinkle with sesame seeds before serving.