Japchae (Glass Noodle Stir-fry)

1. Cook the glass noodles according to package directions, rinse with cold water, drain well, and toss with 1 tsp sesame oil to prevent sticking. Cut into shorter pieces if desired. 2. In a large pan or wok, heat 1 tbsp vegetable oil over medium-high heat. Add onion, carrot, bell pepper, and mushrooms, stir-frying for 5-7 minutes until tender-crisp. Remove from pan and set aside. 3. Briefly blanch the spinach in boiling water for 30 seconds, then immediately plunge into ice water. Squeeze out excess water and chop roughly. 4. In the same pan, add the remaining 1 tbsp vegetable oil. Add the cooked noodles and stir-fried vegetables. Add soy sauce, sugar, remaining sesame oil, and minced garlic. Toss well to combine and heat through for 3-5 minutes. 5. Stir in the blanched spinach and toasted sesame seeds. Serve warm or at room temperature.