Ingredients: 250g Korean glass noodles, 250–400g champignons, 1 bulb onion, 2 carrots, 3 young spinach leaves, 1/2 glass soy sauce, 3.5 tablespoons sesame oil, 1 tablespoon garlic, mashed, 3 tablespoons sugar, 1 tablespoon sesame, savory pepper (cayenne).
Directions: Pour the noodles with boiled water and let it stand for 10 minutes, If you use thick noodles, soak it and boil additionally in boiled water (for about 3–4 minutes). Cut the onion and mushrooms, grate carrot, and wash spinach. Mix soy sauce, sesame oil, sugar sand, garlic, sesame, and pepper. Heat 1 tablespoon of sesame oil on a large frying pan. Fry the onion, carrot, and mushrooms for 5 minutes. Add spinach and fry for 3 minutes more. Drain off the noodles; add to the frying pan with vegetables. Then add the mixture made of soy sauce. Mix everything thoroughly and let it boil for 5 minutes over medium heat or before the noodles absorbs the sauce. Serve the dish cold.