A simplified version using pre-cut vegetables and a one-pan method for busy evenings.
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Boil the sweet potato starch noodles in a large pot for 7 minutes or until chewy and translucent.
Drain the noodles and use kitchen shears to cut them into shorter, manageable lengths.
In a small bowl, whisk together the soy sauce, brown sugar, and 2 tablespoons of sesame oil to create the sauce.
Heat the remaining tablespoon of sesame oil in a large skillet or wok over medium-high heat.
Add the garlic, mushrooms, carrots, and cabbage mix to the pan, stir-frying for 3-4 minutes until softened.
Add the cooked noodles and the sauce mixture to the skillet, tossing constantly to coat the noodles evenly.
Fold in the fresh spinach and cook for 1 minute until the leaves are just wilted.
Remove from heat and garnish with toasted sesame seeds before serving warm.
