Korean Jap Chae

Directions

1. Fill a large pot with water and bring to a boil. Add sweet potato noodles and cook until tender, 6 to 7 minutes. Immediately drain noodles and rinse with cold water.
2. Toss noodles with 2 teaspoons sesame oil in a bowl. Use kitchen shears to cut noodles into shorter pieces, about 8 inches in length.
3. Bring a pot of water to a bowl. Cook spinach in boiling water until color changes and leaves wilt, 2 to 3 minutes. Strain and rinse with cold water. Squeeze out all the liquid. Chop spinach once in half. Sprinkle salt over chopped spinach; add 1 teaspoon sesame oil and ½ teaspoon salt. Mix well.
4. Mix soy sauce and sugar together in a bowl.
5. Heat a wok over high heat; add cooking oil and swirl to coat. When the cooking oil is hot but not smoking, cook and stir onions and carrots until just softened, about 1 minute.
6. Add garlic, green onions, and mushrooms to carrot mixture; cook for 30 seconds.
7. Stir spinach into mushroom mixture.
8. Transfer spinach-mushroom mixture into a bowl.
9. Add the soy sauce-sugar mixture and the noodles into the wok on high heat; cook until the noodles are cooked through, 3 to 4 minutes.
10. Spoon veggies into the wok; cook for 1 to 2 minutes.
11. Remove wok from heat, toss with sesame seeds and the remaining 2 teaspoons sesame oil.
12. Serve with rice and kimchi.