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Cellophane or glass noodles - 200 gms
Soy sauce - 1/2 cup
Sesame oil - 3 tbsp
Sugar - 3 tbsp
Garlic cloves - 3-4 (finely chopped)
Sesame oil - 1 tbsp
Onion - 1 (cut into slices)
Carrots - 2 (peel and cut into thin long pieces)
Mushrooms -200 gms
Baby spinach - 4 cups
Sesame seeds - 1 tsp (roasted)
Salt and pepper powder


  • Heat 250 ml of water and add salt to taste. Drop noodles into the boiling water and put off the flame.
  • Allow the noodles to remain in the water for 10 minutes and then drain out all the water.
  • Rinse the noodles under cold water.
  • Blend together the soy sauce, sesame oil, sugar, and garlic in a blender until smooth. Keep this sauce aside.
  • Heat the oil in a deep skillet over high heat until it just begins to smoke, then stir fry onion and carrots until onion is softened.
  • Add mushrooms and stir fry for 2 minutes.
  • Add spinach and stir fry for 1/2 minute, then add noodles and the sauce mixture and toss to coat. 
  • Simmer. stirring occasionally, until most of liquid is absorbed.
  • Transfer to a shallow serving dish, garnish with roasted black sesame seeds and serve warm or at room temperature.

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