Vegetarian Japchae - Korean Noodles

Ingredients

• 250g/8oz sweet potato noodles (dangmyeon), dried
• 2 tbsp vegetable oil (or less if desired)
• 1 onion, peeled, halved, sliced into 6mm/1/4" wedges
• 3 green onion stems, cut into 5cm/2" lengths, white & green parts separated
• 200g/7oz fresh shiitake mushrooms, stem removed, cut into 5mm/1/5" slices
• 2 carrots, peeled, cut into 3mm/1/8" batons
• 1 red capsicum/bell pepper, cut into 0.5cm/1/5" slices
• 4 1/2 cups (280g) baby spinach, tightly packed
• 200g firm tofu, pressed and cubed
• 2 tsp soy sauce, all-purpose or light soy
• 2 tsp white sugar
• 1/2 tsp finely minced garlic
• 1/2 tsp black pepper
• 1/2 tsp cooking/kosher salt
• 2 tbsp white sesame seeds

Instructions

1. Cook Noodles: Cook the sweet potato noodles per packet directions (normally 8 minutes in boiling water). Drain, briefly rinse under tap water, then shake off excess water well. Set aside.
2. Prepare Sauce: In a large mixing bowl, combine soy sauce, sugar, garlic, and black pepper.
3. Cook Vegetables: Heat 1 tbsp of oil in a large non-stick pan over high heat. Cook the onion, white part of green onions, and shiitake mushrooms for about 2-3 minutes, stirring constantly until slightly softened. Add to the mixing bowl.
4. Stir-fry Carrots and Bell Pepper: In the same pan, heat another tbsp of oil and cook the carrots and bell pepper for about 1-2 minutes. Add spinach and green onions and toss for another minute until the spinach wilts. Transfer to the mixing bowl.
5. Cook Tofu: In the same pan, add the tofu cubes and cook until golden brown on all sides, about 5-7 minutes. Add to the mixing bowl.
6. Combine: Add the cooked noodles to the bowl with the sauce and vegetables. Toss everything together until well combined.
7. Serve: Transfer to a serving dish and sprinkle with sesame seeds before serving.