8 ounces Korean vermicelli (sweet potato noodles)
8 ounces spinach
1/4 cup reduced-sodium soy sauce
2 tablespoons sesame oil
2 tablespoons sugar
1 clove garlic, minced
1/3 cup slivered almonds
2 teaspoons vegetable oil, divided
3/4 cup thinly sliced onion
1 cup (about 2 oz.) shiitake mushrooms, sliced
2 carrots, shredded on a mandoline or box grater
2 green onions, white and green parts thinly sliced
Bring a large pot of water to a boil. Cook the noodles for 6 to 7 minutes, or as indicated on the package, until they are tender. In the last minute, add the spinach to the pot to blanch. Drain and rinse the noodles and spinach with cold water. Drain them again and use clean scissors or two knives to cut the noodles and spinach a few times to make them smaller. Place in a large serving bowl.In a large measuring cup, combine the soy sauce, sesame oil, sugar and garlic. Stir in the almonds and coat them well.
In a skillet, heat one teaspoon of oil over medium heat. Drain the almonds over the noodle bowl, letting the sauce coat the noodles. Pour the almonds into the hot pan. Toss and stir them for about 5 minutes, until they are toasted and fragrant. Spread them on a plate to cool.
In the same pan, heat the remaining one teaspoon of oil and add onions. Toss and stir them until they are translucent and beginning to color. Add mushrooms and stir until they are lightly browned. Add carrots and green onions, toss to warm through. Pour the vegetables over the noodles and toss together with the sauce. Sprinkle the toasted almonds on top. Serve the noodles warm or cover and refrigerate until ready to serve.