Korean Glass Noodles (Jap Chae)

Ingredients

• ½ pound dried Korean sweet potato noodles
• 2 ½ teaspoons sesame oil, divided
• 2 tablespoons soy sauce
• 2 teaspoons white sugar
• 1 tablespoon cooking oil
• ¾ cup thinly sliced onions
• 2 carrots, cut into matchsticks
• 2 cloves garlic, finely minced
• 3 scallions, cut into 1-inch lengths
• ½ cup thinly sliced shiitake mushrooms
• ½ pound spinach, well washed and drained
• 1 tablespoon sesame seeds

Instructions

1. Fill a large pot with lightly salted water and bring to a rolling boil; stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, about 5 minutes. Drain and return to the pot; toss with 1 teaspoon sesame oil. Use kitchen shears to cut noodles into approximately 8-inch lengths. Set noodles aside.
2. Mix soy sauce and sugar together in a bowl. Heat oil in a large saute pan or wok over high heat and swirl to coat. Add carrots and onions to the hot oil and fry until just softened, about 1 minute. Add garlic, scallions, and mushrooms and fry for 30 seconds more. Add spinach, soy sauce mixture, and cooked noodles. Fry until noodles are warmed through, 2 to 3 minutes. Remove from heat and toss with sesame seeds and remaining sesame oil.