Vegetarian Japchae

Slice bell peppers, mushrooms, onion, and carrots. Bring a pot of salted water to a boil. In a pan, add a pinch of oil and sauté onions first until translucent, then set aside. Sauté the carrots and bell peppers until slightly browned but still crispy, then set aside. Sauté the mushrooms lightly. In the pot of boiling water, blanch spinach by stirring in water for 15 seconds. Remove the spinach, add to a bowl of cold water with ice, and then wrap in a paper towel to squeeze most of the water out. Add the noodles to the boiling water and cook for 6 minutes. Scramble eggs in a bowl and add to a pan over low heat, let cook on each side like an omelette for 2-3 minutes, cut the omelette in half then in thin slices (you can also scramble them to make it easier). Combine all the ingredients for the sauce (soy sauce, honey, sesame oil) in a separate bowl. Add all the cooked vegetables, noodles, sliced egg, and sauce to a large bowl, stir to combine, and top with sesame seeds to enjoy!