In a small bowl, marinade your sliced shiitake mushrooms with 1 garlic clove minced, 1 teaspoon cane sugar, ¼ teaspoon black pepper and 2 teaspoon soy sauce. Set aside and marinade for 10 minutes.

In a large pot of boiling water, blanch your spinach for 30 seconds no more. Remove the spinach with a slotted spoon reserving the hot water for the noodles. Rinse with cold water to stop cooking. Squeeze out the excess water. Place into a large mixing bowl and season with 1 teaspoon soy sauce, and 1 teaspoon sesame oil and mix.

Boil your sweet potato noodles for 7 minutes until soft and chewy. Drain and add to your large mixing bowl. Season the noodles with 2 teaspoon sesame oil, 1 teaspoon soy sauce, and 1 teaspoon sugar. Mix well.

Now fry your vegetables separately until they are cooked and soft. Start with your shiitake mushrooms, followed by white button mushrooms, then carrots, bell peppers, and lastly onion. As you finish cooking each vegetable element, add it to the large mixing bowl.

Finally, once all your ingredients are cooked and in the mixing bowl, add: 1 minced garlic, 1 tablespoon soy sauce, 1 tablespoon sugar, ½ teaspoon black pepper, and 2 teaspoon sesame oil and mix well. Serve and enjoy!