In a large bowl of tap water, soak the noodles until soft, about 40 mins.

Drain, cut into manageable lengths about 8 inches long with kitchen scissors, and set aside.

Brush the dirt off of the mushrooms with a clean cloth. Stem the shiitake mushrooms and then cut both mushrooms into thick ½ inch slices. Set aside.

Open the package of enoki mushrooms and cut off the growing medium at the base (about 1 inch should do it). Using your hands, gently break the enoki apart at the base into separate little clumps. Set aside.

Wash the zucchini well and cut off the stem end. Cut the zucchini into thirds crosswise and then in ½ lengthwise. Then cut the zucchini into ½ inch wedges.

Wash and trim the scallions. Then cut into 1 ½ inch pieces. Set aside the light green and white portions for cooking and save the other half of mostly dark green top portions for the end as a garnish. If the white scallion bulbs are very thick, go ahead and cut them in half.

Mix all the sauce ingredients in a measuring cup or small bowl until the sugar is dissolved.

Using a 6-7 quart dutch oven or a comparable heavy bottom pot, put the onion and mushrooms at the bottom of the pot and toss with the oil and water. Layer the noodles next and pour the sauce evenly over the top of the noodles. Next put the zucchini on top of the noodles. Finally add half of the scallions (the thick white and light green parts).

Place the pot on the stove, cover with a lid, and set to medium heat. Cook for 20 mins undisturbed. Take off the lid and scatter the spinach, enoki mushrooms, and remaining green scallions on top. Toss the noodles to try and mix all of the ingredients together. Continue cooking for another couple of minutes until the liquid has evaporated and the spinach has wilted.

Taste for seasoning. Add a little more salt, black pepper, or sesame oil if needed. Garnish with sesame seeds. Serve hot.