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

Method

1. 01
   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. 02
   In a large pan, heat the vegetable oil over medium-high heat. Add the onions and garlic, sautéing until the onions are translucent.
3. 03
   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. 04
   Add the spinach to the pan and cook until just wilted.
5. 05
   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. 06
   Add the cooked glass noodles to the pan, tossing everything together until well combined. Cook for an additional 2 minutes.
7. 07
   Sprinkle the toasted sesame seeds over the noodles and serve immediately.