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servings:

A Korean classic of bouncy noodles, julienned vegetables, and a sweet-and-salty sauce—and this version only takes about 20 minutes.

• 4 servings dangmyeon (sweet potato starch noodle), about 5 to 6 ounces
• 1 carrot, peeled and julienned
• 1/2 onion, cut into 1/4-inch slices
• 2 cups oyster mushrooms, cut into bite-sized pieces
• 11/2 tbsp white granulated sugar
• 3 tbsp soy sauce
• 2 tsp vegetable oil
• 2 cups baby spinach
• 1 scallion, thinly sliced
• 1 tbsp sesame oil
• Pinch of black pepper (optional)
• 1 tsp roasted sesame seeds (optional)

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