Ingredients
1/4 cup low-sodium soy sauce
1 tablespoon light-brown sugar
2 cloves garlic, grated on a Microplane zester (1 teaspoon)
Kosher salt
8 ounces Korean sweet potato noodles (dangmyeon)
2 teaspoons toasted sesame oil
3 tablespoons neutral oil, such as safflower
8 scallions, white and light-green parts cut into 1 1/2-inch lengths (about 2/3 cup), and dark-green tops thinly sliced for serving (1/2 cup)
8 ounces shiitake mushrooms, stems removed, sliced 1/4 inch thick (about 3 cups)
2 cups shredded carrots (from 4 carrots)
1 bunch spinach, thick stems removed (6 packed cups)
2 tablespoons toasted sesame seeds
Preparation
In a medium bowl, stir together soy sauce, brown sugar, garlic, and 1/2 teaspoon salt until sugar dissolves; set aside.
Bring a large pot of water to a boil. Add noodles and cook according to package instructions. Drain. Run under cold water to stop cooking; drain again, shaking to remove excess water. Transfer to a bowl and toss with sesame oil. Using kitchen shears, cut noodles in a few places.
Heat a large heavy-bottomed skillet (preferably cast iron) over high until smoking, 4 to 5 minutes. Add oil and swirl to coat. Add mushrooms and scallion lengths; cook, stirring, until softened and charred in places, 2 to 3 minutes. Add carrots, season with salt, and cook, stirring, until softened, 3 minutes. Reduce heat to medium; add spinach, soy mixture, and noodles. Gently toss to combine. Cook until heated through and sauce coats noodles, 2 minutes more. Adjust seasoning as desired. Sprinkle with scallion tops and sesame seeds; serve.
