Blanch spinach in boiling salted water for 20 seconds or until bright green. Plunge into iced water then drain well. Set aside.

Combine soy sauce, sugar, 1 tablespoon of sesame oil and garlic in a bowl and set aside. Heat 2 teaspoons of sesame oil in a wok over high heat. Season egg with salt and pepper and pour into wok, swirling to make a thin layer. Cook for 30 seconds or until set. Cool slightly, roll up and then slice.

Cook noodles in boiling salted water for 5 minutes or until tender. Drain well, drizzle with a little sesame oil and toss to combine.

Meanwhile, heat remaining 1½ tablespoons of sesame oil in a large wok or frying pan until hot. Add mushroom and onion, and cook for 2 minutes or until tender. Add zucchini and cook for 1 minute or until just tender. Add noodles, soy sauce mixture, spinach and garlic chives, toss to combine and cook until warmed through. Serve scattered with sesame seeds and topped with egg and kimchi, if desired.

NOTES

Sweet potato vermicelli (dangmyeon) is available from Asian food shops.
Garlic chives are available from Asian grocers, substitute regular chives.