Ingredients

• ½ medium onion
• 5 shiitake mushrooms
• ½ large carrot
• ¼ red bell pepper or 1 Korean chili pepper
•  1 pound spinach
• Korean sweet potato noodles dangmyeon
• Leftover smoked brisket chopped Brisket Hot & Fast / Brisket / BBQ Smoke / Recipes | Cooking with Aloha, Texas Style (cooking-with-aloha-texas-style.com)
• Sesame oil
• Pinch Sea salt
• Freshly ground black pepper
• Sesame seeds

Spinach Seasoning

• 1 clove garlic, chopped
• ¼ tsp. salt
• 1 t sesame oil
• ½ t sesame seeds
• Freshly ground black pepper

Sauce

• ⅓ C shoyu
• ⅓ C monk fruit
• 2 T sesame oil  
• 1 T sesame seeds
• 5 cloves garlic, minced
• Pinch black pepper

Instructions

1. Thinly slice onion and shiitake mushrooms in strips, if using dried mushrooms, hydrate in hot water about 30 minutes
2. Heat a large pan with 1 t sesame oil salt over medium heat.
3. Add onions and cook until soft
4. Remove from pan and set aside
5. Repeat with shiitake mushrooms and carrots.
6. Add leftover chopped brisket to pan until warm.
7. Bring a pot of water to boil and add spinach for about 30 seconds using a spider to remove the blanched   The same boiling water will be used for the noodles.
8. Have a bowl of cold water ready next to the boiling pot of water to add the cooked spinach to stop cooking.
9. Add the minced garlic, ¼ t salt, 1 t sesame oil, ½ t sesame seeds, and pinch of black pepper to the blanched spinach.
10. While the waiting for the water to boil, make the sauce combining the shoyu, monk fruit, sesame oil, sesame seeds, minced garlic and black pepper in a small bowl.
11. Add the noodles to the boiling water the spinach was blanched in and cook according to package directions and drain.
12. Add cooked drained noodles in serving bowl, you can use kitchen scissors to cut noodles into shorter pieces.
13. Add the sauce and toss noodles.
14. Add the cooked vegetables and toss together.
15. Finish with sesame seeds, great warm or at room temperature.