Japchae with Mushrooms and Vegetables

Ingredients

Quantities are for one portion.

• 15 gsugar
• 1onion, sliced
• 50 gspinach
• 1 tbspvegetable oil
• 100 gsweet potato glass noodles (dangmyeon, dry weight)
• 1 tbspsesame oil
• 10 gsesame seeds
• 15 mlsoy sauce
• 2garlic cloves, minced
• 50 gcarrot, julienned
• 50 gshiitake mushrooms, sliced

Method

1. Boil the sweet potato noodles in water according to the package instructions until chewy but tender, then drain, rinse with cold water, and chop slightly.
2. In a small bowl, mix the soy sauce, sugar, garlic, and sesame oil to make the dressing.
3. Blanch the spinach, squeeze dry, and season with a splash of the dressing.
4. Heat the vegetable oil in a pan over medium heat and sauté the onion, carrots, and shiitake mushrooms until tender.
5. Add the drained noodles and spinach to the pan, pour the remaining dressing over the mixture, and stir-fry for a few minutes until heated through.
6. Transfer to a plate, garnish with sesame seeds, and serve hot or at room temperature.