Korean Chicken and Vegetable Noodles

Try this delicious recipe from the Electric Kitchen!

• 8 ounces sweet potato noodles (available in the Asian section), cooked according to package
• 1 teaspoon sesame oil, divided
• 1/4 cup low-sodium shoyu
• 2 teaspoon agave or honey
• 1 teaspoon canola oil
• 1 boneless, skinless chicken breast, cut into 3/4-inch pieces
• 1/2 red bell pepper, thinly sliced and cut in half
• 2 medium carrots, peeled & cut into matchsticks
• 4 fresh shiitake mushrooms, thinly sliced
• 2 garlic cloves, minced
• 1 cup (packed) fresh spinach