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Sweet potato glass noodles are stir-fried with vegetables and sesame in this Korean-Chinese fusion dish. Naturally gluten-free and vegetarian-adaptable, it's a colorful, healthy family side dish.
Boil a large pot of water and cook the sweet potato glass noodles for 6-7 minutes until tender but chewy. Drain, then rinse under cold water and toss lightly with 1 tsp sesame oil to prevent sticking.
Blanch the spinach in boiling water for 30 seconds, then rinse with cold water, squeeze out excess moisture, and cut into bite-sized pieces.
Slice the carrot, shiitake mushrooms, onion, and red bell pepper thinly for even stir-frying. Set all vegetables and sliced green onion aside.
Heat 1 tbsp sesame oil in a large skillet or wok over medium-high heat. Add onions and mushrooms, stir-frying until softened. Add carrot and bell pepper, and cook for 2 minutes until just tender-crisp.
Add the cooked noodles and spinach to the pan. Pour in soy sauce, sugar, minced garlic, black pepper, and remaining sesame oil. Toss everything together quickly over medium-high heat for 2 minutes until glossy and well combined.
Remove from heat, sprinkle with toasted sesame seeds and green onions, and serve warm or at room temperature.
