Jap Chae Salad

Ingredients:

1-1/2 cups glass noodles
1 bag baby spinach
1 cup mung bean sprouts
1 teaspoon oil
1/2 onion, thinly sliced
1 orange or yellow bell pepper, cut into thin strips
1 small carrot, cut into matchsticks (optional)
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon dark soy sauce
1/2 tablespoon korean chili flakes
2 tablespoons rice vinegar
2 tablespoons honey
1 tablespoon sesame seeds, toasted
sesame chili oil, to taste

Prepare the glass noodles, rinse under water, and cut them a few times. Set aside to cool.

Cook the onion and garlic in the oil. Add the bell pepper and carrot and stir fry for two minutes on high heat. Add the spinach and cook for an additional minute.

Combine the noodles, sprouts, and stir fried veggies. Toss with the remaining dressing ingredients. Serve warm, cold, or room temperature.