• 6 ounces Korean potato starch glass noodles
• 1 small carrot, cut into match stick size
• 1 small sweet onion, thinly sliced
• 2 scallions, cut into finger length
• 4 pcs ear wood, thin sliced
• 3 dried shiitake mushrooms, soaked until plump or fresh mushrooms , thinly sliced
• 6 ounces fresh spinach
• vegetable oil for stir frying
• salt and pepper

Sauce

• 3 tablespoons soy sauce
• 2 1/2 tablespoons coconut sugar (or brown sugar)
• 2 tablespoons sesame oil
• 2 teaspoons minced garlic
• 2 teaspoons roasted sesame seeds

Method:

1) Blanch the spinach in boiling water only until wilted. Drain quickly and shock in cold water. Squeeze out excess water, cut into about 2-inch lengths, and lightly season with salt and pepper.

2) Bring a pot of water to a boil, and cook the noodles according to the package directions (usually 6 – 7 minutes). Rinse in cold water and drain.

3) In a small bowl, mix all the sauce ingredients.

3) In a large non-stick skillet, stir fry the noodles over medium heat, stirring frequently, until translucent and a bit sticky (about 4 minutes). Pour half of the sauce mixture into the noodles and mix well. Transfer back to the bowl.

4) Add 1/2 tablespoon of oil to the pan, and stir fry the carrots, mushrooms, ear wood and onion until translucent over medium high heat, lightly sprinkling with salt and pepper. When the vegetables and mushrooms are almost done, stir-in the scallion and cook briefly. Transfer to the bowl with the noodles.

5) Add the spinach and the remaining sauce to the bowl and mix well.

6) Sprinkle a bit of sesame over the glass noodles.