Japchae Korean Noodles

Ingredients

• 1 oz Korean Sweet Potato Noodles
• 5 tsp Sesame Oil
• ¼ cup Soy Sauce
• 4 tsp White Sugar
• 1 tbsp Vegetable Oil
• 3 Carrots
• 1 Onion
• 1 cup Shiitake Mushrooms
• 6 Green Onion
• 4 cloves Garlic
• 1 bag Spinach
• 1 tbsp Sesame Seeds

Instructions

1. Fill a large pot with lightly salted water and bring to a rolling boil stir in noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, about 5 minutes. Drain and rinse with cold water.
2. Toss noodles with 2 teaspoons sesame oil in a bowl. Cut into shorter pieces using kitchen shears. Set aside.
3. Combine soy sauce and sugar in a bowl set aside.
4. Heat vegetable oil in a skillet over medium-high heat. Sauté carrots and onion until soft, about 1 minute. Add mushrooms, green onions, and garlic. Sauté until fragrant, about 30 seconds. Add noodles, soy sauce mixture, and spinach. Cook and stir until noodles are heated through, 2 to 3 minutes more.
5. Remove the skillet from heat. Toss in remaining 1 tablespoon sesame oil and sesame seeds.