• Boil the kettle. Half-fill a medium saucepan with boiling water.
• Cook sweet potato noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-6 minutes.
• Drain, rinse and return to saucepan with the sesame oil, tossing to coat.

• Meanwhile, thinly slice carrot and capsicum into sticks.
• Finely chop garlic.
• Roughly chop spring onion.
• In a small bowl, combine oyster sauce, gochujang, the soy sauce, brown sugar and water.
• In a medium bowl, combine pork strips, sweet soy seasoning and a drizzle of olive oil.

• In a large frying pan, heat a drizzle of olive oil over high heat.
• When oil is hot, cook pork strips in batches, tossing, until golden, 2-3 minutes. Transfer to a plate.

TIP: Cooking the meat in batches over a high heat helps it stay tender.

• Wipe out frying pan and return to high heat with a drizzle of olive oil.
• Cook carrot and capsicum until tender, 4-5 minutes.
• Reduce heat to medium then add garlic and spring onion and cook until fragrant, 1 minute.

• To pan with veggies, add cooked pork strips, baby spinach leaves, noodles and oyster sauce mixture, tossing to combine, 1 minute. Season with pepper.

• Divide pork japchae sweet potato noodles between bowls.
• Sprinkle over sesame seeds to garnish. Enjoy!