Japchae (Korean Stir-Fried Sweet Potato Noodles)

Savory and sweet with a chewy texture, this vegetarian japchae, a beloved Korean dish normally served at special occasions or holidays, is super simple to make and, as long as you have the gluten-free vermicelli or glass noodles, you can substitute with your favorite vegetables and protein sources.

6 ounces dried Korean sweet potato vermicelli noodles (dangmyeon)
1 teaspoon sesame oil
1 tablespoon canola oil
1 small onion, sliced
1 carrot, peeled and shredded (I used a pre-shredded one)
6 dried shitake mushrooms, soaked in warm water and cut into matchstick strips
1 bunch of spinach
¼ cup low-sodium soy sauce
1 tablespoon brown sugar
2 tablespoon sesame oil
salt
toasted sesame seeds

View the full recipe at The Adventures of MJ and Hungryman →