Soak the vermicelli in water for about 15 min.

In a pot of boiling water, cook the spinach until bright green, about 2 min. Drain, and run under cold water to stop the cooking. Squeeze out as much liquid as possible, and set aside.

In a large skillet, heat 1 Tbsp. oil over medium-high. Add the carrot, and saute until it starts to turn soft, about 2 min. Season with salt and pepper. Transfer carrot to a large bowl. Repeat with the bell peppers and cabbage, one at a time, and add to the bowl with the carrots. If necessary, add more oil to the pan as you go. (The vegetables are sauteed separately so the flavors remain distinct.)

In the same pan, heat the remaining 1 Tbsp. oil over medium-high. Add the onion, garlic, and mushrooms, and season with salt and pepper. Saute until the mushrooms are browned, about 5 min. Add 1 Tbsp. each soy sauce and maple syrup to deglaze the pan. Transfer the onions, mushrooms, and garlic to the bowl of vegetables.

Bring a large pot of water to a boil. Add the soaked vermicelli, and cook for 3 min. Add 1/2 cup cold water to the pot. When the water starts to boil again, add another 1/2 cup cold water. When the water comes to a boil, check the noodles to see if they're cooked (they should be tender and springy). If not, repeat.

Drain the noodles, and rinse in very cold water. Shake off the excess water, and add to the bowl of vegetables.

Add the remaining 2 Tbsp. soy sauce and remaining 1 Tbsp. maple syrup, along with the sesame oil, a dash of black pepper, and the sesame seeds.

Mix using chopsticks or your hands. Add additional soy sauce, maple syrup, and black pepper if desired.

By Joanne Lee Molinaro, author of The Korean Vegan Cookbook, and a TikTok star (@thekoreanvegan). Recipe from The Korean Vegan Cookbook: Reflections and Recipes From Omma's Kitchen by Joanne Lee Molinaro, published by Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House, LLC. Copyright 2021 Joanne Lee Molinaro.