Korean Japchae Noodles with Stir-Fried Vegetables

Ingredients

• 8 ounces sweet potato noodles
• 1 tablespoon vegetable oil
• 1 cup spinach, washed and dried
• 1 medium carrot, julienned
• 1 small onion, thinly sliced
• 1 cup bell peppers, sliced
• 4 ounces shiitake mushrooms, sliced
• 2 cloves garlic, minced

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

Method

1. 01
   Boil a pot of water and cook the sweet potato noodles according to package instructions. Drain and rinse with cold water. Set aside.
2. 02
   In a small bowl, mix together soy sauce, sesame oil, sugar, sesame seeds, and black pepper to make the sauce.
3. 03
   Heat vegetable oil in a large skillet or wok over medium-high heat.
4. 04
   Add garlic to the skillet and sauté for about 30 seconds until fragrant.
5. 05
   Add onion, carrots, bell peppers, and shiitake mushrooms to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
6. 06
   Add spinach to the skillet and stir-fry for another 2 minutes until wilted.
7. 07
   Add the cooked noodles to the skillet and pour in the sauce. Toss everything well to ensure the noodles and vegetables are evenly coated with the sauce.
8. 08
   Cook for another 2-3 minutes until everything is heated through. Adjust seasoning if necessary.
9. 09
   Transfer to serving plates and sprinkle with additional sesame seeds if desired.