Korean-Style Sesame Glass Noodle Skillet

1. Cook and Prep the Noodles

1. Bring a large pot of water to a rolling boil. Drop in the sweet potato noodles and cook for 6 to 7 minutes, or until completely tender and chewy without any brittle core.
2. Drain the noodles into a colander and rinse thoroughly under cold running water to remove excess surface starch and halt cooking.
3. Drain well, then use kitchen shears to snip through the bundle a couple of times so the strands are manageable to toss and eat.

2. Whisk the Sauce

1. In a small bowl, combine the gluten-free tamari, toasted sesame oil, sugar, minced garlic, and a pinch of black pepper.
2. Stir vigorously until the sugar granules dissolve completely, then set aside.

3. Stir-Fry the Vegetables

1. Heat 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat.
2. Add the sliced shiitake mushrooms and carrot matchsticks along with a small pinch of salt. Sauté for 3 to 4 minutes, stirring often, until the mushrooms soften and take on color while the carrots become tender-crisp.
3. Toss in the baby spinach and cook for about 1 minute, just until the leaves wilt down. Tip the cooked vegetables onto a clean plate and set aside.

4. Toss and Finish

1. Return the skillet to medium heat and add the remaining tablespoon of neutral oil.
2. Add the drained noodles and pour the prepared sauce all over them. Toss continuously with tongs for 2 minutes so the noodles absorb the sauce, turn glossy amber, and heat all the way through.
3. Return the sautéed vegetables to the skillet along with the sliced scallions. Toss everything together for 1 minute until evenly distributed and steaming hot.
4. Turn off the heat, scatter the toasted sesame seeds over the top, and serve immediately straight from the pan or piled into bowls.