1/2 cup fresh mushrooms, thinly sliced (shiitake or wood ear)
1/2 lb spinach, washed well and drained
2 tablespoons soy sauce
2 teaspoons sugar
1 tablespoon 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 & 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, scallions and
mushrooms, fry 30 seconds. Then add the spinach, soy sauce, sugar
and the noodles. 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.