Korean-Inspired Noodles

• 12 ounces sweet potato noodles
• 1/2 tablespoon sesame seed oil
• 1/2 tablespoon canola oil
• 1 medium onion, sliced
• 4 garlic cloves, minced
• 2 carrots, sliced on the bias
• 2 sweet peppers, sliced lengthwise (and again in half if they are really long)
• 1/2 pound napa or savoy cabbage
• 1/2 bunch fresh spinach, coarsely chopped
• 1/2 teaspoon salt
• 1 tablespoon sesame seeds

1. Bring pot of water to boil and add package of noodles. Stir to break up and cook for 6 minutes. Drain and rinse to prevent sticking.
2. Meanwhile heat both oils in a wok or large skillet with a good sized lip. Add onion, garlic and carrot and saute over medium-low to medium heat for 3-4 minutes.
3. Add peppers and saute another 3-4 minutes. Add cabbage, spinach and salt and saute for another 3-4 minutes. Cook less for crunchier vegetables.
4. To plate, divide noodles among the bowls, top with vegetables and add sesame seeds. Drizzle with more sesame oil and or soy sauce, if desired.

noodles, sesame seed oil, canola oil, onion, garlic, carrots, sweet peppers, cabbage, fresh spinach, salt, sesame seeds

Taken from food52.com/recipes/34006-korean-inspired-noodles (may not work)