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Add your glass noodles to a pot of boiling water and cook for 5 minutes / until al dente.
Drain and immediately rinse the noodles with cold water.
Toss the noodles with sesame oil to stop them from clumping and set aside.
Mix the sauce together with: 4 tbsp light soy sauce (I used 2 tbsp dark + 2 tbsp light ), 2 tbsp sesame oil, 1-2 tbsp brown sugar (adjust according to preference), 1 - 2 tbsp toasted sesame seeds, 2-3 cloves minced garlic (optional; definitely not traditional but you do you!).
Heat some sesame oil in a large skillet.
Sauté the onions until translucent , then add the remaining veggies and stir fry until lightly charred but the veggies still have a bite.
Drop in the spinach, stirring until lightly wilted.
Then drop in the noodles along with the marinade.
Toss, toss, toss to combine.
Serve garnished with chives/ scallions and more toasted sesame seeds!