Japchae (koreanfoodabout.com)

Ingredients:

8 oz mung bean or sweet potato noodles (might be called cellophane or glass noodles or Chinese vermicelli)
1 Sweet Onion (sliced into thin strips)
2 cloves Garlic, (finely chopped)
1/2 pound Spinach (parboiled)
2 Carrots (julienned)
3 Scallions (chopped)
1/2 cup Napa cabbage (chopped)
5 shiitake mushrooms (sliced)
2 tbsp oil
2 tbsp Sesame Oil
3 tbsp Soy Sauce
1 tsp Sugar

Directions:

1. Cook noodles according to package directions.
2. In a large pan or wok over medium heat, heat vegetable (or olive) oil and 1 Tbsp sesame oil.
3. Add onion slices and garlic and sauté for about 1 minute.
4. Add rest of vegetables and cook for 4-5 minutes, until the vegetables are half-cooked and still a bit crispy.
5. Turn heat to low and add cooked noodles, meat (if using), soy sauce, sugar, and the remaining sesame oil.
6. Mix to combine and cook for another 2 minutes.
7. Add salt or more soy sauce if needed.
8. If using sesame seeds, add them at finish.