Ingredients

• 9 ounces dangmyeon (sweet potato noodles; see Note)

• 6 ½ teaspoons sesame oil, divided

• ½ cup low-sodium Korean soy sauce, such as Sempio

• 3 tablespoons finely chopped scallions

• 4 ½ teaspoons Korean plum extract (see Note)

• 1 tablespoon ginger paste (see Note)

• 1 teaspoon ground pepper

• ¾ teaspoon granulated sugar

• ½ teaspoon kosher salt

• 6 tablespoons canola or grapeseed oil, divided

• 1 medium cucumber, halved lengthwise, seeded and sliced crosswise 1/4-inch thick

• 2 medium mild green peppers, such as bell or poblano, sliced 1/4-inch thick

• 4 medium red hot peppers, such as Fresno or Jimmy Nardello, sliced 1/4-inch thick

• 2 medium carrots, cut into matchsticks

• 1 pound mushrooms,  such as shiitake, oyster and/or cremini, sliced 1/4-inch thick

• 8 dried wood ear mushrooms (1/8 ounce total), rehydrated in cold water

• Sesame seeds for garnish