Instructions
QUICK BEEF MARINADE:
Put beef in a bowl. Add marinade ingredients, then mix. Set aside.
SAUCE AND NOODLES:
Sauce – Mix the Sauce ingredients in a very large mixing bowl.
Cook sweet potato noodles per packet directions (normally 8 min in boiling water). Drain, briefly rinse under tap water then shake off excess water well. Add noodles into the bowl with the dressing. DO NOT MIX.
Heat a large skillet over medium-low heat. Add 1 tsp oil. Add beaten eggs swirl skillet to egg covers surface in a thin layer. Cook until it’s just set, about 2 to 3 minutes, then flip over and cook for another minute. Slip omelet onto a plate and let it cool.
VEGETABLES :
Heat 2 tablespoons of oil in a large non-stick pan over high heat. Cook the onion, white part of green onion and shiitake mushrooms with 1/2 tsp salt for 3 minutes, stirring constantly, just until starting to soften but not going golden. Pour on top of the noodles – don’t mix yet!
Using the same pan still on high heat, heat 1 tbsp oil then cook the carrot and bell pepper for 2 minutes, constantly stirring. Add spinach, green onion and the final 1/2 tsp salt. Keep cooking for 1 1/2 minutes until the spinach is wilted. Transfer into the noodle bowl – still don’t mix!
In the same pan, heat 1 tbsp of oil still on high heat. Add beef and cook for 1 1/2 minutes until very lightly golden and just cooked through. Add to the noodle bowl. Don’t mix!
Slice cooled egg omelet into thin ribbons and add to the noodle bowl. Don’t mix!
Add most of the sesame seeds (reserve some for topping). NOW you can mix! Toss, toss, toss.
Transfer into a serving bowl, sprinkle with remaining sesame seeds. This is meant to be eaten warm, not piping hot. Enjoy!
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