Instant Pot Sweet Potato Glass Noodles with Portobellos and Spinach

Name: Instant Pot Sweet Potato Glass Noodles with Portobellos and Spinach
Yield: Serves 4
Cuisine: Korean
Ingredients: 2 tablespoons, canola oil; 1 , onion, halved and sliced thin; 1–2 tablespoons, gochujang paste; 3 , garlic cloves, minced; 1 tablespoon, grated fresh ginger; ½ cup vegetable or, chicken broth; 2 tablespoons, soy sauce, plus extra for seasoning; 1 pound, portobello mushroom caps, gills removed, sliced ½ inch thick; 8 ounces (⅛-inch-wide) dried sweet potato glass, noodles, broken into 12-inch lengths; 2 teaspoons, toasted sesame oil, plus extra for serving; 8 ounces (8 cups), baby spinach; 2 , carrots, peeled and cut into 2-inch-long matchsticks; 6 , scallions, sliced thin on bias, divided; 1 tablespoon, sesame seeds, toasted

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This dish takes its cue from a popular Korean dish known as japchae, which combines sweet potato starch noodles with a variety of colorful vegetables (and sometimes meat) in a savory, sesame-forward sauce with a touch of sweetness.

A cookbook recipe exclusively for All-Access members from Healthy and Delicious Instant Pot

SERVES4

TIME45 minutes

Instant Pot Sweet Potato Glass Noodles with Portobellos and Spinach

A cookbook recipe exclusively for All-Access members from Healthy and Delicious Instant Pot

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