meat of your choice (I used shredded cooked chicken thigh and sliced BBQ pork belly)
In This Recipe
Cook Korean glass noodles according to package instructions. Rinse under cold water and drain well. Set aside.
Heat 2 tablespoons oil over high heat in a wok or large skillet, fry eggs until the edges start to curl. Flip it over. Take off heat and slide eggs onto a cutting board. Let cool before slicing it thinly.
Heat 2 tablespoons oil over medium heat. Sauté carrots and onions until softened, about 2 minutes. Briefly stir in meat. Transfer to another bowl.
Combine soy sauce, water, salt, sugar, sesame oil and garlic in the same skillet. Heat over medium heat until simmering. Add noodles and spinach. Stir fry until the noodles are glossy, spinach is softened and the liquid is absorbed.
Toss in vegetables and meat. Sprinkle with sesame seeds. Serve warm.