1 carrot, peeled and cut into fine matchsticks
2 garlic cloves, finely sliced
½ small onion, finely sliced
½ red pepper, finely sliced
4 dried shiitake mushrooms, soaked in warm water and sliced
2–3 handfuls fresh spinach
150g/5½oz dried Korean sweet potato vermicelli noodles (dangmyeon)
1–2 tsp sesame oil
sesame seeds, toasted, to garnish
1½ tbsp light soy sauce
½ tsp sugar
1 tbsp vegetable or sunflower oil
100ml/3½fl oz vegetable stock or water