Prepare the vegetables: slice the onion, julienne the carrot, slice the shiitake mushrooms, and clean the spinach.

Soak the glass noodles in hot water until softened but still chewy.

Blanch the spinach in the microwave for 30 seconds, then mix with garlic, salt, and sesame oil.

Stir-fry the vegetables in a pan with a little oil, starting with lighter-colored vegetables.

Boil the glass noodles until cooked, then drain without rinsing.

In a pan, heat oil and add soy sauce, black pepper, garlic, sugar, and corn syrup. Stir-fry the noodles in this mixture.

Turn off the heat and mix the cooked vegetables with the noodles. Use gloves to mix by hand if the noodles are hot.