Spicy Korean Potato Noodle Stir-Fry

1.Soak the sweet potato noodles in warm water for about 30 minutes until they soften, then drain and set aside.

2.In a large skillet or wok, heat the vegetable oil over medium-high heat.

3.Add the sliced onion and minced garlic to the skillet, sautéing for about 2 minutes until fragrant and the onion is translucent.

4.Add the julienned carrot and sliced bell pepper to the skillet, stir-frying for another 3-4 minutes until they start to soften.

5.Add the sliced shiitake mushrooms and continue to stir-fry for an additional 2-3 minutes until the mushrooms are tender.

6.In a small bowl, mix together the gochujang, soy sauce, rice vinegar, sugar, and sesame oil to create the sauce.

7.Add the soaked sweet potato noodles to the skillet, pouring the sauce over the top. Toss everything together to ensure the noodles and vegetables are well coated in the sauce.

8.Stir-fry for another 3-4 minutes until the noodles are heated through and slightly chewy, adjusting seasoning with salt and pepper to taste.

9.Remove from heat and garnish with chopped green onions and sesame seeds before serving.