Korean Glass Noodles with Beef Bulgogi Spring Rolls

Ingredients:

• 1 package SUMM! Beef Bulgogi Spring Rolls
• 1 package Korean sweet potato starch noodles
• 2 Tbsp oil
• 6 large shitake mushrooms, sliced
• ½ yellow onion sliced
• ½ yellow pepper julienned
• ½ red pepper julienned
• ½ carrot, julienned
• 3 cups baby spinach
• 3 cloves garlic, minced
• 1 tsp Korean chili flakes, or crushed red pepper flakes
• 2 stalks scallions, chopped
• 2 tsp toasted white sesame seeds

Sauce: 

• 3 Tbsp soy sauce
• 2 Tbsp brown sugar
• 1 Tbsp dark soy sauce
• 1 ½ Tbsp sesame oil 

Directions:

1. Prepare Summ! Spring Rolls according to package directions and reserve in a warm oven.
2. Bring a large pot of water to the boil and turn off the heat. Add the noodles to the water and stir to soften. Let sit in the water while you prep the rest of the ingredients.
3. Mix together all of the sauce ingredients in a small mixing bowl and stir to dissolve the sugar.
4. Drain the noodles and put back into the pot. Add the sauce to the noodles and stir to combine, allowing the noodles to absorb the sauce.
5. Meanwhile, heat a large pan over medium high heat and add the oil, mushrooms and onions.  Saute for 2 minutes. Next, add the peppers, carrots, spinach and garlic and chili flakes. Saute for 2 more minutes. Turn off the heat, add the reserved noodles and toss to combine.
6. Garnish with scallions and sesame seeds and enjoy! 

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