Ingredients

• 1/2 pound Asian vermicelli noodles
• 2 tablespoons sesame oil
• 1 onion, julienned
• 1 carrot, julienned
• 1 red bell pepper, julienned
• 3 scallions, cut into 1-inch lengths
• 1/2 cup dried wood ear mushrooms
• 2 cloves minced garlic
• 1 teaspoon sugar
• Salt and freshly ground black pepper
• 1/2 pound spinach, stems discarded
• 1 tablespoon soy sauce
• 1 tablespoon toasted sesame seeds

Instructions

1. In a bowl, soak the vermicelli in hot water for 15 minutes. Drain the noodles, drop into a pot of boiling water for 30 seconds, and then rinse in cold water. Cut the noodles with kitchen shears.
2. Heat a large pan. Add 2 tablespoons sesame oil. Add the onion, carrot, red bell pepper, scallions, mushrooms, garlic, sugar, salt and pepper. Let cook for a few minutes, stirring, until the vegetables are cooked but still a little crisp. Transfer the vegetables to a bowl. To the pan add 1 more tablespoon sesame oil. Add the noodles, spinach, salt and pepper. Let cook for 1 to 2 minutes, stirring. Add to the vegetables with 1 tablespoon soy sauce and 1 tablespoon toasted sesame seeds and combine.
3. Transfer to a platter. Serve hot or at room temperature.