Japchae Glass Noodles with Vegetables and Sesame

Ingredients

• 250 g dangmyeon (sweet potato glass noodles)
• 150 g shiitake mushrooms, sliced
• 100 g spinach
• 150 g carrot, julienned
• 1 red pepper, thinly sliced
• 4 tbsp soy sauce
• 3 tbsp sesame oil
• 2 tbsp brown sugar
• 2 tbsp toasted sesame seeds

Method

1. 1

   Cook the glass noodles in boiling water for 6–8 minutes until tender. Drain, rinse with cold water, and cut into shorter lengths with scissors.

2. 2

   Mix soy sauce, sesame oil and brown sugar together to make the dressing.

3. 3

   Blanch the spinach briefly, squeeze out excess water and season with a little sesame oil.

4. 4

   Stir-fry the carrot, red pepper and shiitake mushrooms separately in a little oil over a high heat until just tender.

5. 5

   Combine the noodles, all the vegetables and the dressing in a large bowl. Toss well, sprinkle with sesame seeds and serve warm or at room temperature.