Korean Glass Noodles (Jap Chae) Recipe

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.

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.