Prepare the sauce. In a bowl, mix together Sesame Oil, Light Soy Sauce, Brown Sugar, toasted Sesame Seeds, and Black Pepper. Set aside.
Boil a pot of Water. Cook the Glass Noodles for 8-10 minutes according to the package instructions. Drain and rinse with cold water for about 30 seconds to stop the cooking. Use a pair of scissors to give the noodles a few cut. Set aside.
In a wok, add in Vegetable Oil, on medium-high heat. Add in Onion and sauté for 2-3 minutes until slightly soften. Then add in Garlic and cook for about a minute.
Add in Carrot and Red Bell Pepper. Cook for 3 minutes until they are nicely soft. Then add in the dried Tofu. Cook for another minute or two.
Next, add in Shiitake Mushroom and Spinach. Toss well. Cook for 1-2 minutes.
Turn the heat down to low. Add in the Glass Noodles, the premade Sauce, and chopped Green Onions. Combine everything well.
Transfer to serving bowls or plates. Garnish with some extra Green Onions, toasted Sesame Seeds, and Chili Flakes. Ready to enjoy!