1 lb of Korean Starch Noodles (vermicelli). Amelia says it looks like grey witch's hair. I concur.
1 bunch of spinach
1 red bell pepper, julienned
1 carrot, julienned
1 medium onion, sliced thinly
1 bunch of scallions, sliced thinly
1/2 cup of dried shitake mushrooms that have been soaked according to the package
1 box of white mushrooms, sliced
1/2 lb of thinly sliced beef (ribeye, round, whatever). Optional.1 tablespoon of toasted sesame seeds
2 tablespoons of sugar
A few good glugs of sesame oil and soy sauce
Plenty of cracked black pepper
Cook noodles according to package in a large pot...probably 10 minutes or so. Transfer to a large mixing bowl, reserving the boiling hot water in the pot. Toss the noodles generously with sesame oil and soy sauce. Cut the noodles in half with kitchen shears as the noodle strands come as one and need to be cut in half to be separated. Keep the pot and reserved liquid with the heat on the stove. Place the spinach inside and cover. Remove the spinach when it's wilted down and cooked through. Drain well and wring out excess water with a clean, dry kitchen towel. Chop into one inch pieces and throw into the noodle bowl.
In a large skillet, heat up a small amount of grapeseed oil or any other neutral tasting oil. Sauté each of the ingredients separately, removing each group as they finish and putting it into the bowl with the noodles: onion, scallions, red pepper, carrots, white mushrooms, shitake mushrooms, beef. This is to ensure the lighter colored veggies to no have any discoloration.
Toss all of the sauteed veggies with the noodles, sesame seeds and add the sugar. Mix in the cracked black pepper...a few good grinds should do you good. Add sesame oil and soy sauce to taste. I ended up using about 3-4 tablespoons of sesame oil and about a fourth a cup of soy sauce (yeah, salty, but so good). Drink plenty of water and have a low salt day tomorrow...that's how I justify it. Enjoy!