Korean Japchae

Ingredients

• 12 ounces sweet potato starch noodles
• 1 tablespoon sesame oil
• 1 red bell pepper, sliced thin
• 8 ounces baby bella mushrooms, sliced
• 2 cups baby spinach
• 3 cloves garlic (minced)
• 2 tablespoons coconut aminos
• toasted sesame seeds

Instructions

1. 1

   1. Bring a pot of water to a boil, and boil the noodles according to the package instructions (Should be about 5 minutes but it varies from brand to brand)

2. 2

   2. Strain the noodles and rinse under cold water. Set aside.

3. 3

   3. In a frying pan over medium heat, add the sesame oil.

4. 4

   4. Add the bell pepper and mushroom and cook about 5 minutes, stirring often, until the veggies are softened.

5. 5

   5. Add the spinach and garlic and cook about 3 minutes until the spinach is wilted.

6. 6

   6. Add in the cooked noodles and stir to combine.

7. 7

   7. Add the aminos and stir until the noodles are coated. Taste and add more aminos or sesame oil to taste.

8. 8

   8. Remove from heat and serve. Top with the sesame seeds.