Healthy Spicy Korean Sweet Potato Noodles (Japchae)

• 250g sweet potato starch noodles (also known as glass noodles)
• 1 medium carrot, julienned
• 1 red bell pepper, julienned
• 1 yellow bell pepper, julienned
• 1 small onion, thinly sliced
• 2 green onions, cut into 1-inch pieces
• 200g baby spinach
• 2 tablespoons vegetable oil
• 200g shiitake mushrooms, sliced (optional)
• 1-2 tablespoons gochujang (Korean red pepper paste)
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon sugar
• 2 cloves garlic, minced
• 1 tablespoon sesame seeds
• Salt to taste
• Freshly ground black pepper to taste

1. Bring a large pot of water to a boil, then cook sweet potato starch noodles according to package instructions, usually for about 5-7 minutes, until they are soft but still chewy.
2. Drain the noodles and rinse under cold water to stop the cooking process. Drain again and set aside.
3. In a small bowl, mix together gochujang, soy sauce, sesame oil, sugar, and minced garlic to create the sauce.
4. Heat vegetable oil in a large wok or pan over medium-high heat.
5. Add the julienned carrots, red and yellow bell peppers, and sliced onion to the pan. Stir-fry for about 3-4 minutes until the vegetables are tender but still crisp.
6. If using shiitake mushrooms, add them to the pan and continue to stir-fry for an additional 2 minutes.
7. Add the baby spinach to the pan and stir-fry until wilted, about 1-2 minutes.
8. Lower the heat to medium and add the cooked glass noodles to the pan with the vegetables.
9. Pour the sauce over the noodles and vegetables and toss well to combine, ensuring the noodles are well coated with the sauce.
10. Stir-fry for another 2 minutes or until everything is heated through and the flavors are well combined.
11. Season with salt and freshly ground black pepper to taste.
12. Garnish with green onions and sesame seeds before serving.
13. Serve the spicy sweet potato noodles hot or at room temperature.