Vegan Japchae Korean Noodles

• 1 (12 ounce) package Korean sweet potato noodles (dangmyun)
• 5 teaspoons sesame oil, divided
• 1/4 cup soy sauce
• 4 teaspoons white sugar
• 1 tablespoon vegetable oil
• 3 carrots, cut into matchsticks
• 1 onion, thinly sliced
• 1 cup shiitake mushrooms, sliced
• 6 green onions, chopped
• 4 cloves garlic, minced
• 1 (16 ounce) bag fresh spinach
• 1 tablespoon sesame seeds (optional)

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. Cut into shorter pieces using kitchen shears.
3. Combine soy sauce and sugar in a bowl.
4. Heat vegetable oil in a skillet over medium-high heat. Saute carrots and onion until soft, about 1 minute. Add mushrooms, green onions, and garlic. Saute until fragrant, about 30 seconds. Add the noodles, soy sauce mixture, and spinach. Cook and stir until noodles are heated through, 2 to 3 minutes more. Remove from heat. Toss in remaining 1 tablespoon sesame oil and sesame seeds.

noodles, sesame oil, soy sauce, white sugar, vegetable oil, carrots, onion, shiitake mushrooms, green onions, garlic, fresh spinach, sesame seeds

Taken from www.allrecipes.com/recipe/262045/vegan-japchae-korean-noodles/ (may not work)