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

Method

1. 01
   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. 02
   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. 03
   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. 04
   Add the spinach to the skillet and stir-fry until wilted, about 1 minute.
5. 05
   In a small bowl, mix the soy sauce, sesame oil, and sugar until the sugar dissolves.
6. 06
   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. 07
   Continue to stir-fry for an additional 2-3 minutes until everything is heated through and well combined.
8. 08
   Sprinkle with toasted sesame seeds and serve hot. Enjoy your Korean Japchae Glass Noodles with Vegetables!