Japchae

In a medium sized bowl whisk together soy sauce and honey. Add in shitake, gently stir to coat and allow to marinate while you prepare other ingredients.

Bring a large pot of water to boil, enough to fit the noodles. Cook noodles in boiling water for 5 minutes. Do not discard water. You will use it for blanching the spinach. Use tongs to transfer to a colander and rinse noodles under cool running water. Cut the noodles into 6-inch long pieces with scissors. Set aside.

Blanch spinach in the same pot of water that you cooked the noodles for 1 minute, until wilted. Drain the water and rinse under cold running water. For spinach into a ball and squeeze out excess water. Use a knife to cut the spinach ball in half. Set aside.

Heat a large saute pan over medium-high heat. Add 1 tablespoon oil and allow to heat up. Add onion, garlic, mushrooms, and carrot, saute for 2 minutes. Add scallion and saute 1 minute. Turn heat to low and add noodles, spinach, sesame oil and sauce. Gently stir to combine until noodles are coated with the sauce. Serve topped with sesame seeds.