Chapchae (Korean Stir-Fried Noodles)

Ingredients

• 8 ounces sweet potato vermicelli noodles 
• 1  onion sweet sliced into thin strips
• 2 cloves garlic finely chopped
• 0.5 pound baby spinach 
• 2  carrots julienned
• 3  spring onion chopped
• 5  mushrooms sliced (I like to use creminis)
• 5  mushrooms sliced (I like to use creminis)
• 0.5 cup zucchini sliced into half-moons
• 2 tablespoons olive oil 
• 2 tablespoons sesame oil 
• 3 tablespoons soya sauce 
• 1 teaspoon sugar 
• 4 servings salt to taste

Equipment

• frying pan
• wok

Directions

1. Cook noodles according to package directions
2. In a large pan or wok over medium heat, heat olive oil and 1 Tbsp sesame oil
3. Add onion slices and garlic and saut for about 1 min
4. Add rest of vegetables and cook for 4-5 min, until the vegetables are half-cooked and still a bit crispy
5. Turn heat to low and add cooked noodles, soy sauce, sugar, and the remaining sesame oil
6. Mix to combine and cook for another 2 min
7. Add salt or more soy sauce if needed (or if you want it a bit sweeter, add a touch more sugar)
8. If using sesame seeds, add them at finish