Quick Korean Glass Noodles (Japchae)

Ingredients

• 150 g Sweet potato glass noodles (dangmyeon)
• 100 g Spinach
• 1 medium Carrot
• 1 medium Bell pepper
• 100 g Shiitake mushrooms
• 3 tbsp Soy sauce
• 2 tbsp Sesame oil
• 3 cloves Garlic
• 1 tbsp Sugar
• 1 tbsp Sesame seeds(optional)
• 2 stalks Scallions(optional)
• 1 tbsp Vegetable oil

Instructions

1. 1

   Boil the glass noodles for 6-7 minutes until chewy and translucent. Drain, rinse under cold water, and toss with 1 tsp sesame oil to prevent sticking. Cut into shorter lengths with scissors.

2. 2

   While the noodles cook, slice the carrot, bell pepper, mushrooms, and scallions. Mince the garlic.

3. 3

   Heat vegetable oil in a large skillet or wok over medium-high heat. Stir-fry the carrots and mushrooms for 3 minutes, then add bell pepper and garlic and cook 2 more minutes.

4. 4

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

5. 5

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

6. 6

   Off heat, sprinkle with sesame seeds and scallions. Serve warm.