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

Directions

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.

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.

Transfer to a platter. Serve hot or at room temperature.