Preparation

Cup of Yum
1. Peel the daikon and carrots and slice them thinly using a mandoline slicer. Thinly slice bell peppers. If using beef, slice thinly into strips (against the grain). Set aside.

Egg Crepes

1. Crack the eggs into a bowl, add a pinch of salt and 2 tbsp oil. Beat with a fork until well incorporated.
2. Heat some oil in a small skillet. Once hot, pour a bit of the egg mixture and swirl around to make a crepe. Try to make them as thin as possible. Fry until set, then flip over and fry for another 1-2 minutes. Remove from heat and set aside to cool.
3. Once crepes are cooled, transfer to a cutting board and cut the stack of crepes in half. Place one half of the crepes onto the other (to make one big stack of crepe halves). Roll the eggs into a tight roll and slice thinly.

Cook Cellophane Noodles

1. In a big pot, bring water to a boil. Add the cellophane noodles to the water and bring to a boil. Remove from heat.
2. Once noodles are softened, cut them into shorter pieces using kitchen scissors.
3. Drain using a sieve and set aside in a large salad bowl.

Sauté Vegetables

1. Sauté vegetables one at a time until they are soft, but not mushy. Transfer to the bowl with the noodles, mixing a bit after each addition. Make sure to add more oil and let it heat up before sautéing the next vegetable.
2. (If using beef, sprinkle the strips with salt and pepper and sauté until done. Add to the bowl with the salad).

Spices & Seasonings

1. Add salt, pepper, soy sauce, and cayenne pepper and mix everything together very well.
2. Enjoy.