Bring a pot of water to boil, blanch the spinach for 30 - 40 seconds till just soft;

Immediately rinse under cold water, then squeeze out the water as much as you can, cut 2 - 3 times to make them shorter;

Transfer to a large bowl, dress with 2 teaspoon soy sauce, 1 teaspoon rice vinegar, 1/2 teaspoon sesame oil, and a small pinch of salt;

In the same water pot, cook the sweet potato glass noodles according to package instructions;

Drain and rinse cooked noodles under cold water, cut into threes with a pair of kitchen scissors;

Transfer to the same large bowl, dress with 2 teaspoon soy sauce, 1 teaspoon syrup, and 2 teaspoon sesame oil, which will also prevent sticking;

Prep the veggies, thinly slice the shiitake mushrooms, onion, and bell peppers, and julienne the carrot;

In a frying pan, heat a drizzle of cooking oil, fry off the 2 minced garlic cloves till aromatic;

Add the shiitake mushrooms and cook till they start to "sweat", season with 2 teaspoons of soy sauce, 2 teaspoon of coconut amino, and a small pinch of salt, transfer to the large bowl;

In the same frying pan, fry the onions till soft, then add the scallions, carrots, and bell peppers, cook till vegetables are soft but not mushy, season with a pinch of salt and pepper, transfer to the bowl;

Mix all dressing ingredients, pour into the large bowl with all the cooked ingredients, mix together well;

Serve with a sprinkle of white sesame seeds, enjoy!