Vegan Japchae (Glass Noodles with Vegetables)

Ingredients

• about 225 g Dried Glass Noodles (Sweet Potato Noodles)
• 4 tablespoons Soy Sauce
• 2 tablespoons Brown Sugar
• 2 tablespoons Sesame Oil
• 2 cloves Garlic
• 2 tablespoons Vegetable Oil
• 1/2 medium Onion
• 1 medium Carrot
• 1 medium Bell Pepper (any color)
• about 142 g Spinach
• 1 cup Shiitake Mushrooms
• 2 stalks Green Onions
• 1 tablespoon Toasted Sesame Seeds

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Soak glass noodles in warm water for 20-30 minutes, or until softened.
2. 2In a small bowl, whisk together soy sauce, brown sugar, sesame oil, and minced garlic.
3. 3Heat vegetable oil in a large skillet or wok over medium-high heat.
4. 4Add sliced onion, carrot, and bell pepper and cook until slightly softened, about 5 minutes.
5. 5Add sliced shiitake mushrooms and cook for another 2 minutes.
6. 6Add spinach and cook until wilted, about 1 minute.
7. 7Drain the noodles and cut them into shorter lengths with kitchen scissors.
8. 8Add the noodles to the skillet along with the sauce. Toss well to combine.
9. 9Cook for 3-5 minutes, stirring frequently, until the noodles are heated through and coated with the sauce.
10. 10Stir in chopped green onions.
11. 11Serve immediately, garnished with toasted sesame seeds.

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