In a dry skillet, toast sesame seeds over medium heat until golden brown, stirring frequently. Remove from skillet and set aside.
In a small bowl, combine soy sauce, 1 tbsp sugar, hot pepper paste, and sesame oil; set aside. Prepare noodles according to package directions.
Meanwhile, heat vegetable oil in a wok or large skillet. Add yellow onion and carrot; cook for 4 minutes. Add garlic, green onions, red pepper, spinach, 1 tsp sugar, and salt and pepper to taste; cook for 3 minutes. Stir in noodles and sauce; heat for 2 minutes. Serve topped with enoki mushrooms and toasted sesame seeds.
Serving
Suggestions
332 cal, 9 g fat, 57 g carbs, 889 mg sodium, 4 g fiber, 12 g protein
Originally Submitted
10/12/2010
0 Out of 5 from
0 reviews
You can add this Japchae recipe to your own private DesktopCookbook.
