Classic Korean Stir-Fried Glass Noodles (Japchae)

Start by soaking the dried shiitake mushrooms in a bowl of warm water for about 20 minutes until they're soft and plump. Once ready, drain them, remove the tough stems, and slice the caps thinly.

While the mushrooms soak, prepare your vegetables. Slice the onion finely. Mince the garlic cloves. Slice the red pepper into thin strips. Peel the carrot and cut it into fine matchsticks. Set all the prepped vegetables aside in separate piles.

Bring a large pot of water to a boil. Add the dried dangmyeon noodles and cook according to the package directions, usually for about 6-8 minutes, until they are tender but still have a slight chew. Drain the noodles and rinse them under cold water to stop the cooking. Toss them with a tiny drizzle of sesame oil to prevent sticking.

In a small bowl, whisk together the vegetarian stir-fry sauce, light soy sauce, sugar, and vegetable stock. This will be your flavorful sauce. Set it aside.

Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the sliced onion and stir-fry for 2-3 minutes until it starts to soften.

Add the garlic and stir-fry for another 30 seconds until fragrant, being careful not to burn it.

Add the sliced red pepper and carrot matchsticks to the wok. Stir-fry for 2-3 minutes until the vegetables are crisp-tender.

Add the soaked and sliced shiitake mushrooms and cook for another 2 minutes, stirring frequently.

Toss in the fresh spinach and stir-fry for just 1 minute until it wilts completely. Quickly remove all the cooked vegetables from the wok and set them aside in a large bowl.

Return the wok to medium heat. Add the cooked and drained noodles, followed by the prepared sauce. Toss everything together for 2-3 minutes, using tongs or two spoons to ensure the noodles are evenly coated and heated through.

Add the cooked vegetables back into the wok with the noodles. Toss everything together for one final minute to combine all the flavors. Drizzle with the remaining sesame oil and give it one last toss.

Serve immediately, garnished with a generous sprinkle of toasted sesame seeds. Enjoy your homemade japchae while it's hot and the noodles are perfectly chewy!