Korean Sweet Potato Noodles Stir-Fry

Directions

Cook the noodles according to the direction on the package.

Drain well and toss noodles with ½ tablespoon sesame oil. Set aside.

Meanwhile heat the oil in a wok or a large nonstick skillet over medium-high heat until hot.

Add the garlic, ginger and scallions, stirring constantly, and cook for about 1 minute until very fragrant.

Add the carrots, cabbage if using, wood ears and mushrooms, stirring often, and cook until vegetables are tender, mushrooms are browned, about 8 minutes.

Stir in the spinach, and cook for another 2 to 3 minutes until the leaves are all wilted.

Mix in the soy sauce, vinegar, remaining ½ tablespoon sesame oil, red pepper flakes if using, and sesame seeds until well combined.

Cook for another 1 to 2 minutes, season to taste with more soy sauce, vinegar or sesame oil if needed.

Divide among the serving plates.

Serve warm.