Vegetarian Korean Noodles Japchae

Ingredients

• 1/4 cup sugar
• 1/3 cup tamari or soy sauce
• 1 tablespoon rice wine vinegar
• 1 1/2 teaspoons sesame oil
• 1 1/2 teaspoons grated ginger
• Kosher salt
• 12 ounces sweet potato vermicelli, cellophane noodles or angel hair pasta
• 2 tablespoons grapeseed oil
• 4 ounces oyster mushrooms, sliced into 1-inch pieces
• 4 ounces shiitake mushrooms, stems removed, caps quartered
• 1 large shallot, chopped
• 1 red bell pepper, cut into 1/4-inch strips
• 2 cloves garlic, peeled and coarsely chopped
• 3 scallions, cut into 1/2-inch pieces
• 6 leaves kale, cut into 1-inch pieces
• Sesame seeds, toasted, for garnish, optional

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