japchae- korean dish!

finally found this great and easy japchae recipe and made it two days in a row :D!

 ingredients:

• 8 ounces dried korean sweet potato noodles (i could only find bean noodles)
• 4 teaspoons toasted sesame oil
• 1/4 cup soy sauce
• 1 tablespoon packed dark brown sugar
• 1 tablespoon vegetable oil
• 1 medium carrot, peeled and cut into 1-1/2-inch matchsticks
• 1/2 medium yellow onion, thinly sliced
• 3/4 teaspoon kosher salt, plus more as needed
• 1/4 teaspoon freshly ground black pepper, plus more as needed
• 4 ounces fresh shiitake mushrooms, stems trimmed and thinly sliced (baby bella's are fine too)
• 2 medium garlic cloves, finely chopped
• 4 ounces baby spinach (or kale is a good substitute)
• 1 medium scallion, thinly sliced (white and light green parts only)
• 1 1/2 teaspoons toasted sesame seeds

*note i ended up using more vegetables than recipe called for but just personal choice.

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how to:

1. bring a large saucepan of heavily salted water to a boil over high heat. follow rest of noodles package directions, it will be different depending on which ones you use. drain in a colander and rinse under cold water until cool. using scissors, cut the noodles into 6- to 8-inch lengths. with the noodles still in the colander, drizzle with 2 teaspoons of the sesame oil and toss to coat; set aside.
2.  mix the soy sauce and sugar together in a small bowl until the sugar has dissolved; set aside
3.  heat the oil in a large frying pan over medium heat until shimmering. add the carrots, onion, measured salt, and measured pepper. cook, stirring occasionally, until the onion has softened, about 8 minutes. add the mushrooms and garlic and cook, stirring occasionally, until the mushrooms are tender, about 3 minutes.
4. increase the heat to medium high. add the spinach and, using tongs, toss to combine. let cook until slightly wilted, about 1 minute. 
5. add the reserved noodles and soy sauce mixture and toss until heated through, about 2 to 3 minutes. 
6. remove the pan from the heat, add the remaining 2 teaspoons toasted sesame oil, and toss to combine. 
7. taste and season with salt and pepper as needed. transfer to a serving platter and sprinkle with the scallion and sesame seeds