gluten-free Korean Japchae joc soups and stews

Ingredients:

8 ounces gluten-free sweet potato noodles
2 tablespoons gluten-free soy sauce
1 tablespoon sesame oil
1 tablespoon sugar
1 carrot, julienned
1 onion, thinly sliced
2 cups spinach
1 red bell pepper, thinly sliced
2 cloves garlic, minced
2 green onions, chopped

Steps:

Boil the gluten-free sweet potato noodles according to the package instructions, then rinse them under cold water and set aside.
In a bowl, mix the gluten-free soy sauce, sesame oil, and sugar to create the sauce.
Sauté the carrot and onion in a pan until they soften, then add the spinach and red bell pepper, cooking until the spinach wilts.
Add the boiled sweet potato noodles and minced garlic to the pan, stirring to combine all the ingredients.
Pour the sauce over the noodles and vegetables, tossing everything together until well coated and heated through.
Garnish with chopped green onions. Serve your gluten-free Korean Japchae warm and enjoy!