Jap Chae (korean sweet potato noodles)

These noodles are beyond delicious and easy to prepare. As a classic staple this dish can be found at just about any Korean restaurant as is a perfect side to any main course

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Ingredients:
8-10 oz Korean Sweet Potato Noodles
1 small thinly sliced yellow onion
1 red jalapeno, seeds and vein removed, thinly sliced
1-2 small or medium carrot, thinly sliced
6-8 oz thinly sliced shiitake mushrooms
1 bunch of green onions, cut into 1” pieces
1 bunch of spinach
2-3 garlic cloves, minced
¼ cup coconut aminos or gluten free Tamari
¼ cup mirin
1 tsp honey
1-2 tsp sesame oil
sesame seeds
FlavorGod Pink Salt and Peppercorn
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Preparation:
Bring a large pot of water to a boil. Cook the noodles according to the directions on the package (boil for about 5-7 minutes). Set up a bowl of ice and water. Once noodles have cooked, drain and shock the noodles in the ice water. Drain again and set aside.
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Heat a large wok or heavy bottom skillet over medium high heat with about 1-2 tbsp of oil. Add the onions and garlic. Saute until fragrant. Then add the spinach. Cook until the spinach have wilted. Add the carrots, jalapeno, mushrooms, and green onions. Cook for 3-5 minutes. Season with FlavorGod pink salt. Add the mirin, coconut aminos/tamari, and honey.
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Add the vegetable mixture to the drained noodles. Toss with the sesame oil. Season with more FlavorGod Pink Salt to taste. Garnish with sesame seeds.