30-Minute Sheet-Pan Japchae

Thinly slice the bell pepper into long strips.

Thinly slice the shiitake mushrooms.

Arrange the thawed and squeezed frozen spinach, sliced mushrooms, and bell peppers on a sheet pan.

Drizzle the vegetables with olive oil, season with salt and black pepper, and toss to combine.

Roast the vegetables at 425°F for 20 to 25 minutes, rotating the pan halfway through.

While the vegetables are roasting, mince the garlic cloves.

In a small bowl, combine the minced garlic, soy sauce, brown sugar, maple syrup, and toasted sesame seeds.

Bring a large pot of water to a boil and cook the sweet potato noodles according to package directions.

Using tongs, transfer the cooked noodles directly from the pot to the sheet pan with the roasted vegetables.

Use kitchen shears to cut the noodles a few times to make them easier to mix.

Pour the prepared sauce over the hot noodles.

Toss everything on the sheet pan until the noodles and vegetables are evenly coated with the sauce.

Taste and season with more salt if desired. Garnish with extra toasted sesame seeds before serving.