Korean Japchae Glass Noodle Stir-Fry

Ingredients

Instructions

1. 1 Bring a large pot of water to a boil. Add the sweet potato glass noodles and cook according to package instructions, usually about 6-8 minutes.
2. 2 Drain the noodles and rinse them under cold water to stop the cooking process. Set aside.
3. 3 In a large skillet or wok, heat 1 tablespoon of sesame oil over medium heat. Add the garlic and onions, sauté until fragrant and onions are translucent, about 2-3 minutes.
4. 4 Add the carrots, bell pepper, and shiitake mushrooms to the skillet. Stir-fry for about 4-5 minutes until the vegetables are tender-crisp.
5. 5 Add the fresh spinach to the skillet and cook until wilted, about 1 minute.
6. 6 In a small bowl, mix together the soy sauce, sugar, sesame oil, and black pepper to make the sauce.
7. 7 Add the cooked noodles to the skillet with the vegetables, then pour the sauce over everything. Toss to combine well and ensure the noodles and vegetables are evenly coated.
8. 8 Cook for another 2-3 minutes until the noodles are heated through. Adjust seasoning if needed.
9. 9 Transfer the japchae to a serving dish and garnish with additional sesame seeds or scallions if desired. Serve warm.