Japchae Korean Noodles

Ingredients

• 8 oz Korean Sweet Potato Noodles (Dangmyun)
• 5 tsp Sesame Oil
• ¼ cup Soy Sauce
• 4 tsp White Sugar
• 1 tbsp Rice Vinegar
• ½ tsp Salt
• 1 tbsp Vegetable Oil
• 3 Carrots
• 1 Onion
• 1 cup Shiitake Mushrooms
• 6 Green Onion
• 4 cloves Garlic
• 16 oz Spinach
• 1 tbsp Sesame Seeds

1. 1Wash and chop all vegetables: cut carrots into matchsticks, thinly slice the onion, slice the shiitake mushrooms, chop the green onions, mince the garlic, and roughly chop the spinach. This prep takes about 15 minutes.
2. 2Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the noodles and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, about 6-7 minutes. Drain and rinse with cold water.
3. 3Toss the noodles with 2 teaspoons sesame oil in a large bowl. Cut into shorter pieces using kitchen shears. Set aside.
4. 4In a small bowl, combine the soy sauce, sugar, and rice vinegar; whisk until sugar dissolves. Set aside.
5. 5Heat vegetable oil in a large skillet or wok over medium-high heat. Add carrots and onion and sauté, stirring frequently, until the carrots begin to soften, about 4-5 minutes.
6. 6Add the shiitake mushrooms, garlic, and half the green onions. Sauté until fragrant and mushrooms have softened, about 2 minutes.
7. 7Add the spinach in batches, stirring and letting it wilt down before adding more, about 2-3 minutes total.
8. 8Add the cooked noodles and the soy sauce mixture to the skillet. Toss everything together over medium heat until heated through and evenly coated, 2-3 minutes. Taste and add a pinch more salt if needed to balance the sweetness.
9. 9Remove the skillet from heat. Toss in the remaining 1 tablespoon sesame oil, the remaining green onions, and the sesame seeds. Serve warm or at room temperature.