8 ounces sweet potato starch noodles (227g or one bundle)
½ bunch spinach (about 4 ounces), rinsed and trimmed
2 cloves garlic, minced
1 tbsp plus 1½ tsp Asian sesame oil
¼ tsp salt
1 tbsp vegetable oil
3 tbsp plus 1 tsp soy sauce
½ medium onion, sliced
3 to 4 pyongo or shiitake mushrooms, sliced
1 carrot, shredded or cut into thin strips
3 green onions, cut into 1-inch pieces
2 tbsp agave nectar (or honey)
Toasted sesame seeds for garnish
Cook the sweet potato noodles (available in Korean or Asian grocery stores) in a large pot of boiling water for 4 to 5 minutes. Immediately drain and rinse thoroughly under cold water. Be sure not to overcook the noodles, or they will lose their chewy texture. Cut the noodles with scissors into 10 to 15cm lengths for easier eating.
Blanch the spinach in boiling water for about a minute until wilted. Rinse immediately under cold water, squeeze the water from the leaves and form into a ball, and then cut the ball in quarters. Combine the spinach, half the garlic, 1/2 teaspoon of the sesame oil, and 1/4 teaspoon salt in a small bowl. Set aside to let the flavors soak in.
Heat the vegetable oil in a large skillet over medium-high heat. Add the remaining garlic, 1 tsp of the soy sauce, and 1 tsp of the sesame oil. Heat through for a minute and then add the onion, mushrooms and carrot and cook until the onion is translucent, about 5 minutes. Add the green onions and stir-fry for another minute. Remove from heat.