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These japchae noodles come together quickly so prep all your ingredients ahead of time.
Mix all the sauce ingredients together in small bowl until the sugar dissolves. Set it aside.
Cook the Korean glass noodles according to the directions. Be sure not to over cook them as they can get soggy. Drain the water and add the hot noodles to a large bowl.
Add the sauce to noodles and toss to combine. Let sit on the counter for the noodles to absorb the flavors of the sauce. Any excess sauce will be absorbed by the noodles.
Cook the egg whites and egg yolks separately in a flat pan and cut them into strips. Set it aside.
Heat a pan over medium high heat and add the mushrooms and the onions. Stir fry them for 2 minutes.
Next, add the red and yellow bell peppers, carrots, and minced garlic to the pan. Stir fry for 1 - 2 more minutes. Be careful not to overcook the vegetables, they should still be crunchy.
Add the spinach and toss everything together until the spinach starts to wilt. Add a pinch of salt to season the vegetables and remove it from the heat.
Add the stir fried vegetables and egg to the seasoned glass noodles. Toss everything to combine and garnish with sesame seeds and chopped scallions.