200g Korean potato vermacceli noodles
150 grams of hard tofu, cut into thin strips
1 bunch of spinach, cooked
1 medium size carrot, julienned
1 medium size onion, thinly sliced
5 dried shiitake, soaked and thinly sliced
2 cup of enuki, oyster, king brown, Swiss brown mushrooms, thinly sliced
3 cloves of garlic
2-3 shallots cut into 7cm long pieces
2½ tbsp. soy sauce
1 tbsp. sesame oil
1 tbsp. peanut oil
1 tsp. agave nectar
1 tbsp. sesame seeds, toasted
Boil the noodles in boiling water for about 3 minutes. Drain the noodle and in a large bowl mix a 1 tbsp. of soy sauce and 1 tbsp. of sesame oil.
Roughly chopped the cooked spinach and mix it with ½ tbsp. of soy sauce and 2 tsp. sesame oil and mix it and place it onto the large bowl.
In a medium wok or frying pan add a little peanut oil, carrots, onion, mushrooms, shallots, tofu, garlic, and all mushrooms. Stir for approx. 5-7 minutes or till cook then add ½ tbsp. soy sauce, black pepper and agave nectar.
Mix all ingredients then sprinkle 1 tbsp. of toasted sesame seeds on the top.
Serve with rice and Kimchi, or as a side dish.