• 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 (see ingredients).
• In a small bowl, combine oyster sauce, gochujang,
the soy sauce, brown sugar and water. Set aside.
• 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, tossing, in batches
until browned and cooked through, 1-2 minutes.
Transfer to a plate.
TIP: Cooking the meat in batches over 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 the pan with veggies, add cooked pork strips,
baby spinach leaves, cooked noodles and oyster
sauce mixture, tossing to combine, 1 minute.
Season with pepper.

• Divide pork and sweet potato noodle japchae
between bowls.
• Sprinkle over sesame seeds to serve. Enjoy!
TIP: Keeping a portion for later? See storage and
reheating instructions under allergens!