Vegan Japchae Korean Noodles

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.

Toss noodles with 2 teaspoons sesame oil. Cut into shorter pieces using kitchen shears.

Combine soy sauce and sugar in a bowl.

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.