Korean Jap Chae Noodles

Start by filling a large container with water that has been lightly seasoned with salt, then place it on the stovetop and bring to a vigorous boil. Once boiling, add vermicelli pasta into the pot and return it to a rolling boil. Continue cooking the pasta uncovered, stirring occasionally, until it reaches your desired level of tenderness while still retaining some firmness in the center, approximately 5 minutes.

Once cooked, transfer the pasta to a large pot and drain off any excess water. Then, add 1 teaspoon of sesame oil to the pasta and mix well.

Using kitchen shears, cut the cooked noodles into roughly 8-inch pieces. Set these noodles aside for now.

In a separate bowl, whisk together equal parts soy sauce and sugar until well combined.

Heat a large skillet or wok over extremely high heat, then swirl the oil around to coat the bottom. Add sliced carrots and onions to the hot pan and quickly fry until they begin to soften, about 1 minute. Add minced garlic, chopped scallions, and sliced mushrooms and fry for an additional 30 seconds.

Add a handful of fresh spinach leaves, the soy sauce mixture, and cooked noodles to the pan. Stir-fry until the noodles are warmed through and heated evenly, approximately 2-3 minutes.

Remove the pan from heat and toss the noodles with sesame seeds and any remaining sesame oil.