Korean Japchae Glass Noodles

Ingredients

• 8 ounces sweet potato glass noodles
• 1 tablespoon vegetable oil
• 1 whole carrot julienned
• 1 whole red bell pepper julienned
• 1 whole onion thinly sliced
• 3 cups spinach washed
• 4 ounces shiitake mushrooms sliced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon sugar
• 2 teaspoons sesame seeds toasted
• 1 clove garlic minced

Instructions

1. 1 Bring a large pot of water to a boil and add the glass noodles. Cook for 6-7 minutes or until tender. Drain and rinse under cold water, then set aside.
2. 2 In a large pan, heat the vegetable oil over medium-high heat. Add the onions and garlic, sautéing until the onions are translucent.
3. 3 Add the carrots, red bell pepper, and shiitake mushrooms to the pan. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
4. 4 Add the spinach to the pan and cook until just wilted.
5. 5 In a small bowl, mix together the soy sauce, sesame oil, and sugar. Pour the mixture over the vegetables in the pan, stirring to coat evenly.
6. 6 Add the cooked glass noodles to the pan, tossing everything together until well combined. Cook for an additional 2 minutes.
7. 7 Sprinkle the toasted sesame seeds over the noodles and serve immediately.