1/4 pound dried Korean glass noodles
1 bell pepper, sliced
1/4 pound spinach, washed and drained
1/2 carrot, thinly sliced
2 teaspoons sesame oil, divided
2 tablespoons soy sauce
1. Fill a large pot with water and boil. When water is boiling, add the noodles and cook for 5 minutes. Immediately drain and rinse with cold water. Drain again and toss with only 1 tsp of the sesame oil. Set aside.
2. Add olive oil in a wok or large saute pan on high heat and swirl to coat. When the cooking oil is hot but not smoking, fry bell pepper and carrot slices, until just softened.
3. Add the spinach, soy sauce, and noodles. Fry 2-3 minutes until the noodles are cooked through. Turn off heat, toss with the remaining 1 1/2 tsp of sesame oil.