Easy japchae (Korean stir-fried noodles and vegetables) recipe by Maangchi

Ingredients

• 5 garlic cloves, minced
• 8 ounces sweet potato starch noodles (dangmyeon in Korean), soaked in cold water for at least for 40 minutes
• 7 or 8 dried wood ear mushrooms (mogi-beoseot), washed and soaked in cold water for at least 30 minutes
• 8 ounces king oyster mushrooms (or soaked shiitake mushrooms or white button mushrooms), sliced into long strips
• 1 large onion (8 ounces), sliced
• 1 large carrot, peeled and cut into 2-inch long and ¼-inch wide matchsticks
• 8 ounces bunch spinach, washed, with the roots cut away, and the leaves cut into 4-inch pieces
• ¼ cup vegetable oil
• 1 tablespoon plus 1 teaspoon toasted sesame seeds
• 1 tablespoon toasted sesame oil