Korean Glass Noodle

1/2 lb Korean sweet potato noodles 2 cloves garlic, finely minced
3/4 C thinly sliced onions 2 & 1/2 t sesame oil
2 carrots, cut into thin strips 1 T cooking oil
1/2 C thinly sliced shitake mushrooms 2 T soy sauce
1/2 lb spinach, washed and drained 2 t sugar
3 green onions, cut into 1" sections 1 T sesame seeds
Fill a large pot with water and boil. When water is boiling, add the noodles and cook for 5 minutes. Immediately drain and rinse with cold water. Drain again and toss with only 1 tsp of the sesame oil. Use kitchen shears to cut noodles into shorter pieces, about 8 inches in length. Set aside.
In bowl, mix soy sauce and sugar together. Add the cooking oil in a wok or large saute pan on high heat and swirl to coat. When the cooking oil is hot but not smoking, fry onions and carrots, until just softened, about 1 minute. Add the garlic, green onions and mushrooms, stir fry 30 seconds. Then add the spinach, soy sauce, sugar and the noodles. Stir fry 2-3 minutes until the noodles are cooked through. Turn off heat, toss with sesame seeds and the remaining 1 1/2 tsp of sesame oil.
Note: You can add meat to this dish by stir frying the meat first, setting it aside, and adding it to the noodles when it is done.
note: recipe courtesy of steamykitchen.com
Korean Glass Noodle