Vegan Japchae Korean Noodles

1. Fill a large pot with lightly salted water and bring to a rolling boil; stir in noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, about 5 minutes. Drain and rinse with cold water.

2. Toss noodles with 2 teaspoons sesame oil in a bowl. Cut into shorter pieces using kitchen shears. Set aside.

3. Combine soy sauce and sugar in a bowl; set aside.

4. Heat vegetable oil in a skillet over medium-high heat. Sauté carrots and onion until soft, about 1 minute. Add mushrooms, green onions, and garlic. Sauté until fragrant, about 30 seconds. Add noodles, soy sauce mixture, and spinach. Cook and stir until noodles are heated through, 2 to 3 minutes more.

5. Remove the skillet from heat. Toss in remaining 1 tablespoon sesame oil and sesame seeds.

Cook's Note:

You can use dried mushrooms; just reconstitute them in hot water for at least 10 minutes.