Break the glass noodles into medium pieces and place them in a large bowl. Cover with hot tap water and let soak for 10 minutes, or until pliable. Drain and set aside.

In a small bowl, whisk together soy sauce, sugar, and sesame oil. Set this umami-packed sauce aside.

Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic and onion; sauté 2 minutes until fragrant.

Toss in carrot and bell pepper; stir-fry 3–4 minutes until vegetables are tender-crisp. Add chopped spinach and cook until just wilted.

Add drained noodles and sauce to the skillet. Using tongs, gently toss everything together for 2–3 minutes, ensuring noodles are evenly coated.

Season with salt and pepper. Sprinkle sesame seeds on top and give one final toss.

Transfer to a serving platter and garnish with extra sesame seeds. Enjoy warm or at room temperature.