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First, prepare the glass noodles. I soak them in warm water for 20 minutes, and then rinse.
In a large wok or deep skillet, add the vermicelli noodles, spinach, bell pepper, yellow onion, broccoli and carrots.
Next, add the garlic, soy sauce, hoisin, water and sesame oil. You can also add edamame or tofu at this time (if using).
Cover and place on a burner over medium heat for a few minutes.
Then uncover, and mix until the noodles and vegetables are soft and warm, approximately 5 minutes.
You can add more water as needed throughout the stir fry process to keep the noodles from sticking together.
Garnish with sesame seeds and chopped green onion as desired. Taste and add more soy sauce or hoisin as needed.