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Japchae Recipe (Korean Glass Noodles)

Caroline Phelps
  • 16 minutes
  • Serves 4

INGREDIENTS

1/2 lb

Baby spinach

1

Carrot, medium

2 cloves

Garlic

1

Onion, medium

1/2

Red bell pepper

3

stalks Scallions

6

Shiitake mushrooms

3 tbsp

Soy sauce

1 tbsp

Soy sauce, dark

200 g

Sweet potato starch noodles

1 tbsp

Sesame seeds

2 tsp

Sugar

1 tbsp

Canola oil

2 tsp

Sesame oil