Korean Vegetable Japchae (Stir-Fried Glass Noodles)

Ingredients

• 200 g Sweet potato glass noodles (dangmyeon)
• 1 tbsp Neutral oil
• 1 medium Carrot
• 1 small Red bell pepper
• 1 medium Zucchini
• 2 cups Spinach
• 2 cloves Garlic
• 3 tbsp Soy sauce
• 1 tsp Sesame oil
• 1 tbsp Brown sugar
• 1 tsp Rice vinegar
• 1 tsp Toasted sesame seeds(optional)

Instructions

1. 1

   Prep (15 minutes): Soak glass noodles in cool water for 10 minutes (or until pliable). Cut carrot, bell pepper, and zucchini into thin matchsticks; mince garlic; rinse spinach.

2. 2

   Cook noodles (about 5 minutes of the 20): Bring a pot of water to a boil. Cook noodles according to package directions until tender but not mushy, then drain and rinse briefly under cool water. Toss with 1 tsp sesame oil to prevent sticking.

3. 3

   Stir-fry vegetables (about 15 minutes of the 20): Heat neutral oil in a large skillet or wok over medium-high heat. Sauté carrot and zucchini for 4–5 minutes, then add bell pepper and cook 2–3 minutes. Add garlic for 30 seconds, then add spinach and cook until just wilted, about 1–2 minutes.

4. 4

   Toss and finish (within remaining time): In a bowl, mix soy sauce, brown sugar, and rice vinegar. Add noodles and sauce to the skillet and toss until evenly coated and glossy, 1–2 minutes. Turn off heat and sprinkle with sesame seeds if using.