Jap Chae (Korean Sweet Noodle Fry)

This was one of my favorite dishes when I lived in Korean, which was often served as a side dish. It is usually not vegan, made with several animal ingredients, including beef. This is really quick to make, and can be tweaked to your liking (made sweeter, different vegetables, etc.).

Ingredients (makes enough for 3-6; depending on whether it is a main dish, or side dish):
8 oz. sweet potato vermicelli noodles (you can find these in Asian markets/ grocery stores with a good Asian section; you can also use regular vermicelli, but it will have a different taste/ texture)
Water

1 cup spinach, torn
2 green onions, chopped

2 tsp oil
1 small onion, thinly sliced
2 carrots, julienned
1 bell pepper, julienned
8 small mushrooms, sliced

1/2 package of Tofu, cubed (optional)

Sauce:
2 cloves garlic, minced
3 tbsp tamari, or soy sauce
2 tbsp sesame oil
1 tbsp sugar (white sugar tastes best)

sesame seeds (garnish)

1) Boil the water in a large pot, add the noodles. Turn the heat off and allow the noodles to cook/soak for about 5 minutes. Once the noodles are softened, drain and transfer them to a large bowl (cut them once or twice with scissors). Fold in spinach and green onion into the noodles, covering to allow the spinach to cook. Whisk all of the sauce ingredients together, and pour over-top of the noodle mix, set aside.
2) Heat the oil in a large wok, or frying pan. Add onion, and saute until slightly translucent (about 3 minutes). Add all other vegetable ingredients, and fry until they are lightly softened (about 4 minutes). Transfer the contents of the noodle bowl to the wok, stirring to allow the the sauce to coat all of the vegetables. Stir-fry for about 3 minutes, or until the sauce has been soaked up by the ingredients. Garnish with sesame seeds and enjoy!