Instructions
Follow the steps and taste along the way.
Prepare the vegetables and sauce
Slice the shiitake mushrooms, cut the carrot into thin strips, shred the Chinese cabbage, and slice the scallions diagonally. Finely chop the garlic. In a bowl, mix the soy sauce, gochujang, rice vinegar, sugar, sesame oil, and garlic until the sugar dissolves.
Cook the noodles
Bring 2000 ml of water to a boil in a large pot. Add the glass noodles and cook for 6 to 7 minutes, until springy but still firm. Drain, briefly rinse with cold water, and let them drain well.
Sear the vegetables
Heat the vegetable oil in a large frying pan or wok over medium-high heat. Add the shiitake mushrooms and carrot and cook for 4 minutes, until the mushrooms are browned and the carrot is tender but still firm. Stir in the Chinese cabbage and edamame and cook for another 3 minutes. Finally, stir in the spinach just until wilted.
Combine the noodles with the sauce
Add the drained noodles and prepared sauce to the pan. Toss everything over medium heat for 2 minutes, until the sauce coats the noodles evenly and thickens slightly. If the mixture sticks, add 30 ml of water.
Finish and serve
Stir in half of the scallions and remove the pan from the heat. Divide the noodles among three bowls and sprinkle with the remaining scallions and sesame seeds. Serve immediately while the noodles are warm and springy.
