Stir-fried Glass Noodles with Vegetables and Meat

Soak the glass noodles in warm water for 30 minutes, then boil in salted water for 6-8 minutes until tender. Drain, rinse with cold water, and toss with 1 tbsp sesame oil to prevent sticking. Cut noodles into manageable lengths.

Marinate the thinly sliced beef with 2 tbsp soy sauce, 1 tbsp sugar, 1 tsp minced garlic, and 0.25 tsp black pepper for at least 15 minutes.

Blanch the spinach in boiling water for 30 seconds. Drain, rinse with cold water, squeeze out excess moisture, and season with 0.5 tsp minced garlic and 0.5 tbsp sesame oil.

Heat 1 tbsp cooking oil in a large pan or wok over medium-high heat (180°C). Stir-fry the marinated beef until fully cooked, about 3-4 minutes. Remove and set aside.

In the same pan, add 1 tbsp cooking oil. Sauté the julienned carrots, sliced onion, and sliced shiitake mushrooms for 3-5 minutes until tender-crisp. Remove and set aside.

Return all cooked ingredients (noodles, beef, spinach, carrots, onion, mushrooms) to the large pan. Add the remaining 3 tbsp soy sauce, 1 tbsp sugar, 1.5 tbsp sesame oil, and 0.5 tsp black pepper.

Stir-fry everything together for 3-5 minutes, ensuring all ingredients are well combined and heated through. Taste and adjust seasoning as needed.

Serve warm or at room temperature, garnished with toasted sesame seeds if desired.