Japchae

I found out that these noodles are made from Sweet Potatoes! I had no clue, but they are delicious. I've always loved this dish, every time we go to Korean BBQ I have to order it. I decided to try to make it and it came out great. I'm so excited to share with all of you, it was so easy!

Ingredients:

6 ounces Korean Potato Starch Noodles

1 small Carrot

1 small Sweet Onion

2 Green Onions

4 - 5 Shiitake Mushrooms

6 ounces fresh Spinach

Vegetable Oil for stir frying

Salt and Pepper

Sauce:

3 tbsp Soy Sauce

2 1/2 tbsp Sugar

2 tbsp Sesame Oil

2 tsp minced Garlic

2 tsp roasted Sesame Seeds

Instructions:

1. Combine all sauce ingredients in a small bowl and mix well until the sugar is dissolved.

2. Shred the carrots, slice the onions and cut the green onions into similar lengths.

3. Cut the mushrooms into 1/4 inch thin strips. Season with 1 tbsp of the sauce and set aside.

4. Blanch the spinach in boiling water, and quickly put into cold water. Squeeze out all the water and cut into 2 inch lengths, and season with salt and pepper.

5. Bring a pot of water to a boil, and cook the noodles according to the package directions. Rinse in cold water and drain. Cut the noodles into 6-7 inch lengths. Mix in 2 tbsp of the sauce in a large bowl.

6. In a large non-stick skillet, stir fry the noodles over medium heat, stirring frequently, until translucent and a bit sticky (about 4 minutes). Transfer back to the large bowl.

7. Add 1/2 tbsp of oil to the pan, and stir fry the onion until translucent over medium high heat, lightly sprinkling with salt and pepper.

8. Add in the green onions and carrots and cook for 1 minute and transfer to the large bowl.

9. Stir fry the mushrooms for about 2 to 3 minutes, and transfer to the large bowl.

10. Add the spinach and the remaining sauce to the bowl with all other prepared ingredients.

11. Toss well by hand, adjust the seasoning to taste if needed!