1/2 pound dried Korean sweet potato noodles 2 1/2 teaspoons sesame oil, divided 1 tablespoon cooking oil 3/4 cup thinly sliced onions 2 carrots, cut into matchsticks 2 cloves garlic, finely minced 3 stalks green onions, cut into 1″ lengths 1/2 cup mushrooms, thinly sliced (shitake, wood ear) 1/2 lb spinach, washed well and drained 2 tablespoons soy sauce 2 teaspoons sugar 1 tablespoon sesame seeds
Fill a large pot with water and boil. When water is boiling, add the noodles and cook for 5 minutes. Immediately drain and rinse with cold water. Drain again and toss with only 1 tsp of the sesame oil. Use kitchen shears to cut noodles into shorter pieces, about 8 inches in length. Set aside.
In bowl, mix soy sauce & sugar together. Add the cooking oil in a wok or large saute pan on high heat and swirl to coat. When the cooking oil is hot but not smoking, fry onions and carrots, until just softened, about 1 minute. Add the garlic, green onions and mushrooms, fry 30 seconds. Then add the spinach, soy sauce, sugar and the noodles. Fry 2-3 minutes until the noodles are cooked through. Turn off heat, toss with sesame seeds and the remaining 1 1/2 tsp of sesame oil.