Chapchae (Korean Stir-Fried Noodles)

• 8 ounces sweet potato vermicelli noodles
• 1 sweet onion sliced into thin strips
• 2 cloves garlic finely chopped
• 1/2 pound baby spinach parboiled
• 2 carrots julienned
• 3 scallions chopped
• 5 mushrooms sliced, I like to use creminis
• 1/2 cup zucchini sliced into half-moons
• 2 tablespoons olive oil
• 2 tablespoons sesame oil
• 3 tablespoons soy sauce
• 1 teaspoon sugar
• salt to taste
• sesame seeds optional

1. Cook noodles according to package directions
2. In a large pan or wok over medium heat, heat olive oil and 1 Tbsp sesame oil
3. Add onion slices and garlic and saute for about 1 min
4. Add rest of vegetables and cook for 4-5 min, until the vegetables are half-cooked and still a bit crispy
5. Turn heat to low and add cooked noodles, soy sauce, sugar, and the remaining sesame oil
6. Mix to combine and cook for another 2 min
7. Add salt or more soy sauce if needed (or if you want it a bit sweeter, add a touch more sugar)
8. If using sesame seeds, add them at finish

vermicelli noodles, sweet onion, garlic, baby spinach, carrots, scallions, mushrooms, zucchini, olive oil, sesame oil, soy sauce, sugar, salt, sesame seeds optional

Taken from www.yummly.com/recipe/Chapchae-_Korean-Stir-Fried-Noodles_-1650679 (may not work)