Korean Japchae with Sweet Potato Noodles

Ingredients

• 8 ounces sweet potato noodles
• 1 cup spinach, washed
• 1 cup carrot, julienned
• 1 cup bell pepper, sliced
• 1 cup shiitake mushrooms, sliced
• 1 cup onion, sliced
• 2 tablespoons sesame oil
• 2 tablespoons vegetable oil

• 1 cup soy sauce
• 2 tablespoons sugar
• 1 tablespoon sesame seeds, toasted
• 1 tablespoon garlic, minced
• 1 teaspoon black pepper, freshly ground

Method

1. 01
   Bring a large pot of water to a boil. Add the sweet potato noodles and cook for 5-7 minutes until tender. Drain and set aside.
2. 02
   In a small bowl, combine soy sauce, sugar, sesame seeds, minced garlic, and black pepper to make the sauce. Stir until the sugar is dissolved.
3. 03
   Heat 1 tablespoon of sesame oil and 1 tablespoon of vegetable oil in a large pan over medium heat. Add the onions and sauté until they become translucent.
4. 04
   Add the carrots, bell peppers, and shiitake mushrooms to the pan. Stir-fry for about 5 minutes until the vegetables are slightly tender.
5. 05
   Add the spinach to the pan and cook until wilted, about 2 minutes.
6. 06
   Add the cooked noodles and the remaining sesame oil to the pan. Pour the sauce over the mixture and toss everything to combine well.
7. 07
   Stir-fry for an additional 3-5 minutes, ensuring the noodles and vegetables are well coated with the sauce.
8. 08
   Remove from heat and transfer to a serving dish. Garnish with additional toasted sesame seeds if desired.