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Add the glass noodles to a pot of boiling water and cook for 5 minutes or until al dente. Drain and rinse with cold water. Toss the noodles with sesame oil to prevent clumping.
Mix the sauce ingredients: 4 tbsp light soy sauce, 2 tbsp dark soy sauce, 2 tbsp sesame oil, 1-2 tbsp brown sugar, 1-2 tbsp toasted sesame seeds, 2-3 cloves minced garlic.
Heat sesame oil in a large skillet. Sauté the onions until translucent, then add the remaining vegetables (carrots, bell peppers, spinach) and stir fry until lightly charred but still crunchy.
Add the noodles and sauce to the skillet. Toss everything together until well combined.
Serve the japchae garnished with more toasted sesame seeds and chives/scallions.