Korean Glass Noodles, Japchae

Korean sweet potato noodles (stir fried noodles) tossed with loads of veges, perfect for side dishes or eaten as a meal.

 Korean Glass Noodles, Japchae

Ingredients:

I pack of sweet potato noodles

2 cloves garlic, finely chopped

1 onion, sliced

200 g baby spinach, parboiled

1 carrot, julienned

2 scallions, chopped

1/2 cup chopped chinese cabbage

1 cup mushroom

2 tbsp olive oil

2 tbsp sesamwe oil

3 tbsp soy sauce

Salt to taste

Sesame seeds (optional)

Preparation:

Cook noodles according to package directions. Drain and keep aside.

In  a large wok, heat olive oil and sesame oil over medium heat. Add sliced onion and chopped garlic, saute for about 1 minute.

Add rest of vegetables and cook for 4-5 minutes or util the vegetables are half-cooked.

Turn heat to low and add cooked noodles, soy sauce and the remaining sesame oil.

Combine all and cook for another few more minutes.

Add salt and soy sauce if needed.

Sprinkle with sesame seeds and serve warm as a meal or cold as side dishes