Japchae

Thanks to the lovely Brecca Johnson: Japchae!!!
this is one of my favorite dishes-ever!
http://www.womenshealthmag.com/nutrition/japchae-recipe

n case the link doesn't work:

Korean Dishes: Japchae
Make this healthy japchae recipe for dinner tonight and you'll rock your body as well as your taste buds

The word japchae comes from the combination of two words that translate to "mixture of vegetables." This delish dish can be enjoyed hot or cold, making it ideal for dinner one night and leftovers for lunch the next day.

PREP TIME: 20 minutes / COOK TIME: 15 minutes

2 Tbsp sesame seeds
3 Tbsp low-sodium soy sauce
1 Tbsp + 1 tsp sugar
2 tsp hot pepper paste (kochujang)
1 Tbsp sesame oil
1/2 lb soba noodles
2 tsp vegetable oil
1/2 medium yellow onion, thinly sliced
1 large carrot, cut into matchsticks
3 cloves garlic, minced
3 green onions, thinly sliced
1 red bell pepper, thinly sliced
5 oz baby spinach
3 oz enoki mushrooms, ends trimmed

1 In a dry skillet, toast sesame seeds over medium heat until golden brown, stirring frequently. Remove fromskillet and set aside.

2 In a small bowl, combine soy sauce, 1 tablespoon sugar, hot pepper paste, and sesame oil; set aside. Prepare noodles according to package directions.

3 Meanwhile, heat vegetable oil in awok or large skillet. Add yellow onion and carrot; cook for 4 minutes. Add garlic, green onion, red pepper, spinach, 1 teaspoon sugar, and salt and pepper to taste; cook for 3 minutes. Stir in noodles and sauce; heat for 2 minutes. Serve topped with enoki mushrooms and toasted sesame seeds.

MAKES 4 SERVINGS.
Per serving: 332 cal, 9 g fat (1 g sat), 57 g carbs, 889 mg sodium, 4 g fiber, 12 g protein