1. Combine chicken, 1 tablespoon of soy sauce, rice vinegar, and 1 clove of garlic in a large bowl. Toss until the chicken is well coated and let marinade for 20 minutes.

Glass Noodles:

1. Bring a large pot of water to a boil. Once boiling, add glass noodles and cook for 6 minutes.
2. While the noodles are cooking, whisk together the remaining sauce ingredients a medium sized bowl until well combined.
3. Drain the noodles in a colander and then add back to the pot with the sauce. Toss until well combined and let sit for 20-30 minutes.

Eggs:

1. Whisk eggs, salt, and pepper in a large bowl until combined.
2. Place a large non-stick skillet over medium heat and drizzle oil over the entire bottom of it.
3. Pour in whisked eggs and swirl the skillet around until the eggs cover the entire bottom.
4. Cook for 2-3 minutes, or until the eggs are cooked through.

5. Delicately remove the eggs from the skillet and place on a cutting board. Cut the egg circle in half and then cut it into thin strips about ½-¾ inch wide. Set aside until ready to use.

Stir-Fry:

1. Place a wok or a large skillet over medium to medium-high heat and add 1 tablespoon of oil.
2. Let heat up and then add the marinaded chicken. Stir fry for 3-4 minutes or until the chicken is cooked through. Remove the chicken from the skillet and set aside on a plate.
3. In the same wok or skillet, add another tablespoon of oil along with the carrots. Stir-fry for 2 minutes, stirring occasionally, and then add in the bell pepper. Cook for another 2 minutes and then add in the mushrooms. Once the vegetables are almost cooked through but still crisp, add the spinach and cook for 1 minute or until it begins to wilt.
4. Add the cooked chicken, noodles, and eggs to the skillet and cook over medium heat for 4-5 minutes, or until all ingredients are heated through.
5. Serve Japchae with a sprinkle of toasted sesame seeds and enjoy!