Using pre-marinated bulgogi beef to infuse the noodles with deep, smoky umami flavors.
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Boil the sweet potato starch noodles in a large pot of water for 7 minutes until translucent and chewy, then drain and rinse with cold water.
Blanch the spinach in boiling water for 30 seconds, rinse in cold water, squeeze out all excess moisture, and season with a drop of sesame oil.
In a large skillet or wok over high heat, cook the pre-marinated bulgogi beef until fully browned and slightly caramelized, then set aside.
Wipe the skillet, add one tablespoon of vegetable oil, and stir-fry the onions, carrots, and shiitake mushrooms until softened but still vibrant.
Use kitchen shears to cut the drained noodles into shorter, manageable lengths (about 6-7 inches) to make mixing easier.
In a small bowl, whisk together the soy sauce, sugar, and remaining sesame oil to create the finishing seasoning sauce.
Add the noodles, cooked beef, and blanched spinach into the skillet with the vegetables over medium heat.
Pour the seasoning sauce over the mixture and toss vigorously for 2-3 minutes until the noodles have absorbed the flavors and everything is heated through.
