Korean Stir-fried Glass Noodles (Japchae)

Boil sweet potato glass noodles (dangmyeon) until tender, then rinse in cold water and trim with scissors.

Sauté sliced onions, carrots, spinach, and mushrooms individually with a pinch of salt.

Whisk together soy sauce, sugar, and sesame oil in a small bowl to make the dressing.

Heat a large skillet and toss the noodles with the dressing until well-coated.

Add all the cooked vegetables back into the skillet and mix thoroughly.

Garnish with toasted sesame seeds and serve warm or at room temperature.