Korean Chapchae

Ingredients

• 1 package of 300 gr. Sweet Potato Noodles
• 2 medium carrots, peeled and julienned
• 1 large onion chopped in chunks or thick slices
• 1 red bell pepper cut into julienne strips
• 2 large handfuls fresh spinach leaves, washed
• 3 garlic cloves, minced
• 4 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon sesame oil
• sesame seeds to decorate

Preparation

1. Cook the noodles in plenty of boiling water, without salt, until soft and translucent, about 8-10 minutes.
2. In a large preheated skillet or wok, at high heat, first sauté the onion in a little sesame oil just until it begins to crystallize slightly, and take on a little color. Remove the onion and put in a separate bowl.
3. Repeat the process with the carrots, maintaining their crispy texture, then in the same way with the bell pepper, and finally with the spinach. Each one needs to be cooked separately for just a few seconds.
4. In the same empty skillet, place the garlic with the soy sauce, the sugar and the rest of the sesame oil. Cook for 1-2 minutes. Turn off the heat, and add the cooked and drained noodles to the sauce and mix well.
5. Add the sautéed vegetables, mix and serve immediately with sesame seeds sprinkled on top.