Celebration Glass Noodles with Sesame Beef and Rainbow Vegetables

Soak the glass noodles in warm water for 20 minutes until pliable. Bring a large pot of water to a boil, cook the soaked noodles for 6-7 minutes until chewy-tender, then drain and rinse with cold water. Cut with scissors into manageable lengths and toss with 1 tablespoon each of soy sauce and sesame oil. Set aside.

Marinate the beef strips with 1 tablespoon soy sauce, 1 teaspoon sugar, 1 teaspoon sesame oil, minced garlic, and black pepper for 10 minutes.

Blanch the spinach in boiling water for 30 seconds, then shock in ice water. Squeeze out all excess water and season with a pinch of salt and a few drops of sesame oil.

Heat 1 tablespoon vegetable oil in a large skillet over high heat. Stir-fry the marinated beef for 2-3 minutes until browned. Remove and set aside.

In the same pan, add another tablespoon of oil and stir-fry the carrots and onion for 2 minutes. Add the mushrooms and bell pepper, cooking for another 1-2 minutes until just tender. Remove and set aside.

If making egg garnish, beat the yolk and white separately and cook each into a thin omelet in a lightly oiled pan. Slice into thin strips.

In the largest pan or wok you have, combine the seasoned noodles, beef, all the cooked vegetables, spinach, and green onions. Add the remaining 1 tablespoon soy sauce and 1 tablespoon sugar. Toss everything together over medium heat for 2-3 minutes until heated through and well combined.

Transfer to a large platter, garnish with egg strips and sesame seeds, and serve warm or at room temperature.