Instructions

• Bring a large pot of water to a boil and cook 8 ounces Korean sweet potato starch noodles (dangmyeon) according to package instructions until al dente. Drain in a colander, rinse under cold water until cool, drain well, and set aside.
• While the noodles cook or immediately after, heat 1 tablespoon sesame oil in a large skillet over medium heat until shimmering.
• Add 2 teaspoons minced garlic, ½ cup thinly sliced onions, ½ cup thinly sliced carrots, and ½ cup thinly sliced bell peppers to the skillet. Sauté, stirring occasionally, until the vegetables are just tender, about 4–6 minutes.
• In a small bowl, whisk together ¼ cup low-sodium soy sauce, 2 tablespoons gochujang, 1 tablespoon rice vinegar, and 1 teaspoon sugar until smooth. Pour the sauce over the sautéed vegetables and cook, stirring, for 1–2 minutes.
• Add the drained noodles and ½ cup fresh spinach leaves to the skillet. Toss or use tongs to combine and cook just until the noodles are heated through and the spinach is wilted, about 1–2 minutes.
• Remove from heat, divide onto plates or a serving dish, and sprinkle 1 tablespoon toasted sesame seeds over the top before serving.