Serves 4

1/2 lb dried Korean glass noodles
3 tablespoons vegetable oil
1 large carrot, peeled and cut into thin matchsticks
8 fresh shiitake mushrooms (substitute reconstituted dry shiitake), thinly sliced
1/2 lb fresh spinach leaves
1 small onion, sliced into thin strips
2 scallions chopped into 1-inch lengths
4 tablespoons regular soy sauce
1/2 teaspoon salt
2 tablespoons sugar
1 tablespoon sesame oil


Place the dried noodles in a large heat proof container or pot. Pour enough boiling water to cover the noodles. Set aside to soften for at least 15 minutes. Drain the noodles.

In a wok, heat the vegetable oil on high heat. Stir-fry the carrots and mushrooms for about 1 to 2 minutes until just cooked. Add the spinach, onion and scallions, tossing together until wilted. Add the noodles and gently stir-fry for a few minutes until the noodles become translucent. Remove from the heat.

Add the soy sauce, salt, sugar, and sesame oil to the noodles and toss together until thoroughly combined. Serve warm.