Korean Glass Noodles

Preheat oven to 450°F. Bring medium saucepan of salted water to a boil for noodles. Combine root vegetable blend, 1 tsp olive oil, and a pinch of salt and pepper on one side of foil-lined baking sheet and toss. To other side of sheet, add chickpeas, 1 tsp olive oil, and a pinch of salt and pepper and toss. Roast until vegetables begin to brown and chickpeas begin to crisp, 15 to 18 minutes. (4-servings: use 2 tsp olive oil, 2 tsp olive oil)

Stir together sesame oil, vinegar, tamari, agave, and sesame seeds in large bowl and set aside.

Add noodles to boiling water and cook until al dente, 6 to 7 minutes. Drain and add noodles to bowl with sesame-tamari sauce. Add spinach and roasted root vegetables and stir to combine.

Divide Korean glass noodles with roasted root vegetables between shallow bowls. Add gochujang and apricot jam to roasted chickpeas on baking sheet and stir to coat. Spoon spicy apricot chickpeas over top of noodles. 잘 먹겠습니다!