Chap Chae or Korean vegetarian dish

• Soak Chinese mushrooms in 1 cup hot water for 20 minutes
• When they have softened, cut off the hard stems and slice the caps fine
• Drop spinach into 10 cups of boiling water and boil rapidly for 2 minutes
• Drain, run under cold water then squeeze out as much moisture as possible
• Peel carrot, cut into 3 sections and then into fine julienne strips
• Wipe off the fresh mushrooms and break off their stems
• Cut the caps into very fine slices
• Cut the nonwoody part of the stems into matchstick pieces
• Cut away and discard the curly, tender part of the cabbage leaves
• Save only the V-shaped core of the leaves and cut this into julienne strips
• Cut the scallions into 2 1/2 inch sections and quarter the section with the bulb lengthwise
• Combine the Chinese mushrooms, spinach, carrot, zucchini, mushrooms, cabbage, and scallions in a bowl
• Mix well, separating all the spinach leaves
• Heat the vegetable oil and the sesame oil in a wok or a 10 inch saute pan over a medium-high flame
• When hot, put in the garlic
• Stir and fry for 10 seconds
• Add all the vegetables in the bowl Stir and fry for 3 to 4 minutes or until the vegetables are tender-crisp
• Turn the heat to low
• Add the drained noodles, soy sauce, and salt. Stir well, distributing the noodles evenly, and cook 2 to 3 minutes
• Taste for seasonings