katchaomeow

Ingredients

• 1 lb Vermicilli Noodles (Sweet Potato Glass Noodles)
• 1 onion, sliced
• 2 carrots, julienned
• 4 oyster mushrooms, sliced
• 3 cups baby spinach
• 2 eggs, whisked
• 1 lb skirt steak, sliced
• 1/2 cup soy sauce
• 1/2 cup agave syrup or sweetener of choice
• 2 tbsp minced garlic
• Avocado Oil for sauteing
• 2-3 tbsp toasted sesame oil
• toasted sesame seeds for topping

Directions

1. In a large bowl, place dry noodles and cover with warm water, and let soak for 20 minutes. After 20 minutes, noodles should be al dente. Cut noodles with scissors about 3-4 times and drain water. Set aside.
2. Slice onions, carrots, mushrooms, and steak and set aside.
3. In a bowl, add soy sauce, sweetener, and minced garlic, and mix together. 
4. Add sliced beef into the marinade and set aside.
5. In a frying pan, add oil and fry whisked egg into a flat omelett. Once cooked, remove from heat and roll up like a burrito and slice into ribbons. Set aside.
6. In a large pan, add avocado oil, and saute, onions, carrots, mushrooms, and baby spinach until soft. Once cooked, remove from pan, add in 3 tbsps  of toasted sesame oil, mix it in, and set aside.
7. In the large pan, cook marinated beef (setting aside left over marinade), and cook the beef until done. Add back in the sauted veggies, glass noodles, and add marinade. Cook for about 5-10 minutes until noodles are cooked through and marinade is well incorporated.
8. Remove from heat. Add in egg ribbons, top with sesame seeds, and serve!

Notes

Feel free to add more veggies – such as bell peppers and wood ear mushrooms!