INGREDIENTS

8 oz mung bean or sweet potato noodles (might be called cellophane or glass noodles or Chinese vermicelli)
1 sweet onion, sliced into thin strips
2 cloves garlic, finely chopped
1/2 pound baby spinach, parboiled
2 carrots, julienned
3 scallions, chopped
1/2 cup chopped Napa cabbage
5 shiitake mushrooms, rehydrated if dried and then sliced
2 Tbsp vegetable or olive oil
2 Tbsp sesame oil
3 Tbsp soy sauce
1 tsp sugar
Salt to taste
Sesame seeds (optional)
6 oz. beef or pork (optional)*

DIRECTIONS

1. Cook noodles according to package directions.
2.  In a large pan or wok over medium heat, heat vegetable (or olive) oil and 1 Tbsp sesame oil.
3.  Add onion slices and garlic and sauté for about 1 minute.
4.  Add rest of vegetables and cook for 4-5 minutes, until the vegetables are half-cooked and still a bit crispy.
5.  Turn heat to low and add cooked noodles, meat (if using), soy sauce, sugar, and the remaining sesame oil.
6.  Mix to combine and cook for another 2 minutes.
7.  Add salt or more soy sauce if needed.
8.  If using sesame seeds, add them at finish.