Jap Chae: Korean Noodles

• 4 ounces Korean dried sweet potato noodles
• 3 teaspoons sesame oil
• 2 tablespoons soy sauce
• 2 teaspoons sugar
• 2 tablespoons peanut or other vegetable oil
• 2 Napa or other cabbage leaves, thinly sliced
• Half a carrot, julienned to make about 1/4 cup
• 1/4 teaspoon minced garlic
• 3 scallions, white and light green parts only, trimmed and cut into 2-inch lengths
• 4 fresh shiitake or dried shiitake mushrooms that have been soaked 1-2 hours, stemmed and thinly sliced
• 10 spinach leaves and stems, washed well, drained, and squeezed dry
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon toasted sesame seeds

1. Bring a medium pot of water to a boil.
2. Add noodles, and cook until tender-chewy, about 5 minutes.
3. Drain and rinse with cold water.
4. Shake excess water off and transfer to a bowl.
5. Using kitchen shears, cut noodles into 8-inch lengths.
6. Add 1 1/2 teaspoons sesame oil, mix well, and set aside.
7. In a small bowl, combine soy sauce and sugar.
8. Mix well, and set aside.
9. Place a wok or large saute pan over high heat, add peanut oil, and swirl to coat the entire wok or pan.
10. When the oil is shimmering, add the cabbage and carrot and cook until tender, stirring occasionally, 1 to 3 minutes.
11. Add garlic, scallions, and mushrooms.
12. Fry until scallions begin to soften, about 1 minute.
13. Add spinach, soy sauce-sugar mixture, noodles, and black pepper.
14. Cook until noodles are heated through, stirring vigorously, about 3 minutes.
15. Turn off heat, and add sesame seeds and remaining 1 1/2 teaspoons of sesame oil.
16. Mix well.
17. Divide between two plates, and serve.

noodles, sesame oil, soy sauce, sugar, peanut, cabbage, carrot, garlic, scallions, shiitake, well, freshly ground black pepper, sesame seeds

Taken from cooking.nytimes.com/recipes/1015586 (may not work)