Japchae Sweet Potato Glass Noodles

Bring a large pot of water to a rolling boil. Add the sweet potato glass noodles and cook according to package directions, usually 6-8 minutes, until transparent and chewy. Drain the noodles and rinse briefly with cold water to prevent sticking. Toss with 1 tablespoon of sesame oil to keep them from clumping.

Blanch the spinach in boiling water for 30 seconds, then immediately transfer to an ice bath to stop cooking. Squeeze out excess water and cut into 2-inch pieces. Season lightly with 1/2 teaspoon minced garlic, 1/2 teaspoon soy sauce, and 1/2 teaspoon sesame oil. Julienne the carrot, thinly slice the onion, bell pepper, and mushrooms.

Heat 1 tablespoon of vegetable oil in a large wok or pan over medium-high heat. Stir-fry the carrots for 2 minutes until slightly tender, then remove. Add remaining oil and stir-fry onions until translucent, then add bell peppers and mushrooms, cooking for 3-4 minutes until tender-crisp. Remove all vegetables from the pan.

In a small bowl, combine 3 tablespoons soy sauce, 2 tablespoons sugar, 2 tablespoons sesame oil, and 2 tablespoons minced garlic. Mix well until the sugar is dissolved. This will be the primary seasoning for your Japchae.

Return the cooked noodles to the large wok or a very large mixing bowl. Add all the stir-fried vegetables and the blanched spinach. Pour the prepared Japchae sauce over the noodles and vegetables. Using kitchen tongs or your hands (wear gloves!), gently toss everything together until the noodles and vegetables are evenly coated with the sauce.

Taste the Japchae and adjust seasoning if needed, adding more soy sauce or sugar to your preference. Stir in the toasted sesame seeds. Serve warm or at room temperature as a main dish or a delicious side. Japchae is excellent fresh but also holds up well as leftovers.