Chapchae (Korean Stir-Fried Noodles)

Ingredients

• sweet potato vermicelli noodles8.0 ounces
• onion1.0
• garlic2.0 cloves
• baby spinach0.5 pound
• carrots2.0
• scallions3.0
• mushrooms5.0
• zucchini0.5 cup
• olive oil2.0 tablespoons
• sesame oil2.0 tablespoons
• soy sauce3.0 tablespoons
• sugar1.0 teaspoon
• salt4.0 servings

Directions

1. 1

   Cook sweet potato vermicelli noodles in boiling water for 6-7 minutes until tender, then drain and rinse with cold water. Cut noodles into shorter lengths with scissors.

2. 2

   Thinly slice the onion, julienne the carrots and zucchini, slice the mushrooms, and chop the scallions into 2-inch pieces. Mince the garlic.

3. 3

   Blanch the baby spinach in boiling water for 30 seconds, then drain, squeeze out excess water, and season with a pinch of salt and a drizzle of sesame oil.

4. 4

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Stir-fry the onion, carrots, and zucchini for 2 minutes until slightly softened.

5. 5

   Add the mushrooms and garlic to the skillet and stir-fry for another 1-2 minutes until mushrooms are tender. Transfer all vegetables to a bowl.

6. 6

   In the same skillet, heat 1 tablespoon sesame oil over medium heat. Add the cooked noodles and stir-fry for 2 minutes, using tongs to separate them.

7. 7

   In a small bowl, mix soy sauce, sugar, and remaining 1 tablespoon sesame oil. Pour the sauce over the noodles and toss to coat evenly.

8. 8

   Return the cooked vegetables and spinach to the skillet with the noodles. Add the scallions and stir-fry everything together for 1-2 minutes until well combined and heated through.

9. 9

   Taste and adjust seasoning with salt if needed. Serve warm or at room temperature, garnished with sesame seeds if desired.