Japchae (Korean Glass Noodles)

Cook Korean glass noodles according to package instructions. Rinse under cold water and drain well. Set aside.

Heat half of the oil over high heat in a wok or large skillet. Add the lightly beaten eggs. Fry eggs until the edges start to curl. Flip it over. Take off heat and slide eggs onto a cutting board. Let it cool before slicing it thinly.

Heat remaining half of the oil over medium heat in the wok. Then sauté carrots and onions until softened, about 2 minutes. Briefly stir in meat. Transfer to another bowl.

Combine soy sauce, water, salt, sugar, sesame oil and garlic in the same wok. Heat over medium heat until simmering. Add noodles and spinach. Stir fry until the noodles are glossy, spinach is softened and the liquid is absorbed. Toss in the egg and the vegetables and meat mixture. Sprinkle with sesame seeds. Serve warm.