In a bowl, combine all the ingredients for the Japchae Sauce. Whisk and set aside. Boil Noodles, drain them and spiralize your Zucchini. Set aside.
Once you have all your Veggies chopped, sliced and prepared, it's time to cook!
In a large pan, heat up Vegetable Oil. Fry Onion and Garlic for a minute or two, until translusent.
Add julienned Carrots and cubed Fried Tofu to the pan and cook for a further 1 minute. Be careful and try to not break the tofu up.
Add Red Bell Pepper, Spring Onions and sliced Shiitake Mushrooms to the pan and cook for 3-4 minutes, until all the veggies are tender but still hold a crunch.
Add drained Black Rice Noodles and Zucchini Noodles to the pan, Toss to combine and then pour your Japchae Sauce into the pan along with the chopped Spinach and continue to toss and cook for another minute or so.
Once everything is heated through and Spinach has wilted, turn heat off.
Season with White Pepper and taste your noodles. If they need more Soy or Sugar, now is the time to add that in and mix through.
Serve topped with more chopped Spring Onions and scatter with Toasted Sesame Seeds.
You can use Dangmyeon (Sweet Potato Noodles) instead if you want a more traditional dish.