Korean Japchae Glass Noodles with Vegetables

Ingredients

• 8 ounces sweet potato glass noodles
• 2 tablespoons vegetable oil
• 1 cup spinach washed and drained
• 1 cup carrot julienned
• 1 cup bell pepper sliced
• 1 cup shiitake mushrooms sliced
• 1 medium onion sliced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon sugar
• 1 teaspoon sesame seeds toasted
• 2 cloves garlic minced

Instructions

1. 1 Boil water in a large pot. Add the sweet potato glass noodles and cook for 6-7 minutes until they are tender but firm. Drain and rinse under cold water.
2. 2 In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium heat. Add the minced garlic and sliced onion, and stir-fry until the onion becomes translucent.
3. 3 Add the carrots, bell pepper, and shiitake mushrooms to the skillet. Stir-fry for about 3-4 minutes until the vegetables are slightly tender.
4. 4 Add the spinach to the skillet and stir-fry until wilted, about 1 minute.
5. 5 In a small bowl, mix the soy sauce, sesame oil, and sugar until the sugar dissolves.
6. 6 Add the drained noodles to the skillet with the vegetables. Pour the soy sauce mixture over the noodles and vegetables. Toss everything together to ensure even coating.
7. 7 Continue to stir-fry for an additional 2-3 minutes until everything is heated through and well combined.
8. 8 Sprinkle with toasted sesame seeds and serve hot. Enjoy your Korean Japchae Glass Noodles with Vegetables!