Japchae (Korean Stir-Fried Sweet Potato Noodles)

Ingredients

• 4 ounces baby spinach 
• 0.3 teaspoon pepper black as needed freshly ground plus more
• 1 medium carrots peeled cut into 1-1/2-inch matchsticks
• 1 tablespoon t brown sugar dark packed
• 4 ounces mushroom caps fresh trimmed thinly sliced
• 2 medium garlic clove finely chopped
• 0.8 teaspoon kosher salt as needed plus more
• 1 medium spring onion light white green thinly sliced ( and parts only)
• 4 teaspoons sesame oil toasted
• 1.5 teaspoons sesame seed toasted
• 0.3 cup soya sauce 
• 8 ounces sweet potato vermicelli noodles dried
• 1 tablespoon vegetable oil 
• 0.5 medium onion yellow thinly sliced

Equipment

• bowl
• frying pan
• sauce pan
• kitchen scissors
• tongs
• colander

Directions

1. Bring a large saucepan of heavily salted water to a boil over high heat.
2. Add the noodles, stir to separate them, and boil until cooked through, about 5 minutes.
3. Drain in a colander and rinse under cold water until cool. Using scissors, cut the noodles into 6- to 8-inch lengths. With the noodles still in the colander, drizzle with 2 teaspoons of the sesame oil and toss to coat; set aside.
4. Mix the soy sauce and sugar together in a small bowl until the sugar has dissolved; set aside.
5. Heat the oil in a large frying pan over medium heat until shimmering.
6. Add the carrots, onion, measured salt, and measured pepper. Cook, stirring occasionally, until the onion has softened, about 8 minutes.
7. Add the mushrooms and garlic and cook, stirring occasionally, until the mushrooms are tender, about 3 minutes.Increase the heat to medium high.
8. Add the spinach and, using tongs, toss to combine.
9. Let cook until slightly wilted, about 1 minute.
10. Add the reserved noodles and soy sauce mixture and toss until heated through, about 2 to 3 minutes.
11. Remove the pan from the heat, add the remaining 2 teaspoons toasted sesame oil, and toss to combine. Taste and season with salt and pepper as needed.
12. Transfer to a serving platter and sprinkle with the scallion and sesame seeds.
13. Serve immediately or at room temperature.