Japchae Korean Glass Noodles with Tofu

Ingredients

• 1 tablespoon vegetable oil
• 1 teaspoon sesame seeds
• ¼ cup low sodium soy sauce or tamari
• 2 scallion stalks, cut into 1-inch pieces
• 8 ounces sweet potato starch noodles
• 1 ½ teaspoons sesame oil
• ½ cup shredded carrots
• 1 cup diced firm tofu (7 ounces)
• 1 cup thinly sliced yellow onion
• 2 tablespoons honey
• 2 cloves garlic, minced
• 6 shiitake mushrooms, stems removed and thinly sliced
• 4 ounces fresh spinach