Korean Japchae Glass Noodle Stir-Fry

Ingredients

• 8 ounces sweet potato glass noodles
• 1 tablespoon sesame oil
• 1 cup carrot, julienned
• 1 cup spinach, fresh
• 1 cup bell pepper, sliced
• 1 cup shiitake mushrooms, sliced
• 1 cup onion, sliced
• 2 cloves garlic, minced

• 3 tablespoons soy sauce
• 1 tablespoon sugar
• 1 tablespoon sesame oil
• 1 teaspoon black pepper, freshly ground

Method

1. 01
   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. 02
   Drain the noodles and rinse them under cold water to stop the cooking process. Set aside.
3. 03
   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. 04
   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. 05
   Add the fresh spinach to the skillet and cook until wilted, about 1 minute.
6. 06
   In a small bowl, mix together the soy sauce, sugar, sesame oil, and black pepper to make the sauce.
7. 07
   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. 08
   Cook for another 2-3 minutes until the noodles are heated through. Adjust seasoning if needed.
9. 09
   Transfer the japchae to a serving dish and garnish with additional sesame seeds or scallions if desired. Serve warm.