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In the world of Asian cuisine, stir-fries reign supreme for their vibrant flavors, quick preparation, and diverse ingredient combinations. One dish that perfectly embodies these qualities is the Savory Sweet Potato Noodle Stir-Fry. This delightful recipe not only captures the essence of traditional stir-fry techniques but also incorporates sweet potato noodles, or dangmyeon, which have gained popularity for their unique texture and nutritional benefits.

Korean Japchae Noodles

Discover the delicious Savory Sweet Potato Noodle Stir-Fry, a vibrant dish that combines the unique texture of sweet potato noodles with a medley of colorful vegetables. This quick and nutritious meal is perfect for busy weeknights and can be customized with your choice of protein, making it suitable for everyone. Packed with vitamins and minerals, this stir-fry is not just tasty but also a healthy option for any meal plan. Get ready to elevate your cooking game!
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Ingredients
  

8 oz sweet potato noodles (dangmyeon)

2 cups spinach, fresh

1 medium carrot, julienned

1 bell pepper (any color), sliced thin

1 medium onion, thinly sliced

4 shiitake mushrooms, sliced (or any mushrooms of choice)

2 cloves garlic, minced

3 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon vegetable oil

1 tablespoon sugar or honey

1 teaspoon sesame seeds (for garnish)

2 green onions, thinly sliced (for garnish)

Optional protein: 1 cup of cooked beef, chicken, tofu, or shrimp

Instructions
 

Prepare the Sweet Potato Noodles:

    - Soak the sweet potato noodles in warm water for about 30 minutes until they become soft and pliable. Drain and set aside.

      Blanch the Spinach:

        - In a pot of boiling water, briefly blanch the spinach for about 30 seconds. Drain and rinse under cold water to stop cooking. Squeeze out excess water and set aside.

          Sauté the Vegetables:

            - In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the onions and sauté until translucent, about 3 minutes.

              - Add the garlic, carrots, bell pepper, and mushrooms. Stir-fry for about 5-7 minutes until the veggies are tender but still crisp. If using protein, add it at this stage and cook until heated through.

                Mix the Noodles:

                  - Push the veggies to the side of the pan and add the drained sweet potato noodles to the center. Pour in the soy sauce, sesame oil, and sugar (or honey). Toss everything together, making sure the noodles are well coated and heated through, about 3-4 minutes.

                    Add the Spinach:

                      - Gently fold in the blanched spinach and mix until evenly distributed throughout the noodle mixture. Cook for an additional 2 minutes.

                        Finishing Touches:

                          - Remove from heat, and garnish with sesame seeds and sliced green onions. Adjust seasoning if needed, adding more soy sauce for saltiness or sugar for balance.

                            Serve:

                              - Dish out the japchae into bowls and serve hot, or at room temperature as a delightful side dish or main course.

                                Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings