Korean stir fry glass noodles, Japchae, 잡채

When I visited first time in Korea, I ate noodles which were different, but amazingly delicious. Some time later I found out that the dish I loved so much is made of sweet potato starch noodles, and it is called Japchae, 잡채, Korean stir fry glass noodles. This dish can be eaten as a main course, side dish or appetizer, I usually prepare this as a side dish, or banchan as they say in Korea.

Japchae can be done either vegetarian version or with meat, usually beef. The noodles itself are called Dang-myeon. They have a unique and pleasant texture, and don't feel heavy like flour-based pastas.

Japchae 
For 4 person
150 g glass noodles (dang-myeon)
½ onion  
1 carrot (medium size)
50 g shiitake mushrooms
50 g spinach
1 clove of garlic finely chopped
1 tbsp vegetable oil
Salt, black pepper to taste 
Seasoning
4 tbsp soy sause
2 tbsp sugar
1 tsp garlic (minced)
2 tbsp sesame oil
1 tsp sesame seeds

Make the seasoning by mixing all ingredients together.
Peel the carrot and onion and julienne them. Slice the mushrooms. 
Boil nice amount of water and add noodles, cook 6 minutes. Rinse glass noodles twice in cold water. Drain all the water out using a strainer.
Coat a frying pan with 1vegetable oil. Sauté carrot and onion 2-3 minutes, add mushrooms and continue cooking until they are tender. Add spinach.
Add noodles and pour the seasoning sauce into the glass noodles and mix well.
Sauté the glass noodles mixture on medium heat until all the noodles are warm.
Sprinkle sesame seeds as a garnish. Enjoy!