Vegetable Japchae

Ingredients

• Dry sweet potato glass noodles150 g
• Spinach150 g
• Carrot, thin strips100 g
• Mushrooms, sliced100 g
• Cooking oil1 tbsp
• Soy sauce2 tbsp
• Sugar2 tsp
• Sesame oil2 tsp

Method

1. Boil noodles according to their packet, usually 6–8 minutes; drain and cut long strands.
2. Blanch washed spinach in boiling water for 1 minute, drain and squeeze; mix soy sauce and sugar.
3. Heat cooking oil over medium-high heat; stir-fry carrot and mushrooms for 4–5 minutes.
4. Add noodles, spinach and sauce; toss over medium heat 2 minutes until hot, then add sesame oil.

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