Ingredients
- 8 ounces Korean sweet potato starch noodles (dangmyeon)
- 1 tablespoon sesame oil
- 2 teaspoons minced garlic
- ½ cup thinly sliced onions
- ½ cup thinly sliced carrots
- ½ cup thinly sliced bell peppers
- ¼ cup low-sodium soy sauce
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- ½ cup fresh spinach leaves
- 1 tablespoon toasted sesame seeds
Instructions
- Cook noodles according to package instructions until al dente. Drain and rinse under cold water, then set aside.
- In a large skillet, heat sesame oil over medium heat. Add garlic, onions, carrots, and bell peppers. Sauté until vegetables are just tender.
- Whisk together soy sauce, gochujang, rice vinegar, and sugar in a bowl. Pour over the sautéed vegetables.
- Add noodles and spinach to the skillet. Toss everything together and cook until the spinach is wilted and the noodles are heated through.
- Serve the noodles garnished with toasted sesame seeds.
