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Bring a large saucepan of heavily salted water to a boil over high
heat. Add the noodles, stir to separate them, and boil until
cooked through, about 5 minutes. Drain in a colander and rinse
under cold water until cool. Using scissors, cut the noodles into
6- to 8-inch lengths. With the noodles still in the colander,
drizzle with 2 teaspoons of the sesame oil and toss to coat; set
aside.
Mix the soy sauce and sugar together in a small bowl until the
sugar has dissolved; set aside.
Heat the oil in a large frying pan over medium heat until
shimmering. Add the carrots, onion, measured salt, and
measured pepper. Cook, stirring occasionally, until the onion has
softened, about 8 minutes. Add the mushrooms and garlic and
cook, stirring occasionally, until the mushrooms are tender,
about 3 minutes.
Increase the heat to medium high. Add the spinach and, using
tongs, toss to combine. Let cook until slightly wilted, about 1
minute.
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Add the reserved noodles and soy sauce mixture and toss until
heated through, about 2 to 3 minutes. Remove the pan from the
heat, add the remaining 2 teaspoons toasted sesame oil, and
toss to combine. Taste and season with salt and pepper as
needed. Transfer to a serving platter and sprinkle with the
scallion and sesame seeds. Serve immediately or at room
temperature.
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