Korean Japchae (Sweet Potato Glass Noodles)

Ingredients

• 8 oz Sweet Potato Glass Noodles
• 6 oz Shiitake Mushrooms
• 3 cups Baby Spinach
• 2 whole Carrots
• 1 whole Red Bell Pepper
• 1 small Yellow Onion
• 3 tbsp Tamari
• 2 tbsp Sesame Oil
• 1 tbsp Maple Syrup
• 3 cloves Garlic
• 1 tbsp Vegetable Oil
• 1 tbsp Sesame Seeds
• 3 whole Green Onions

Instructions

1. Cook glass noodles according to package directions (usually 5–7 minutes in boiling water). Drain, rinse with cold water, and snip with scissors into shorter lengths.
2. Heat vegetable oil in a large skillet or wok over high heat. Stir-fry mushrooms 3 minutes until browned. Add onion, carrots, and bell pepper. Stir-fry 3 more minutes.
3. Add garlic, stir 30 seconds. Add spinach and cook 1 minute until wilted.
4. Add noodles to the skillet. Pour in tamari, sesame oil, and maple syrup. Toss everything together 2 minutes until noodles are evenly coated and heated through.
5. Serve topped with sesame seeds and green onions.