Cup of Yum
1. Marinate the beef and shiitake mushrooms.
2. Place the beef and shiitake mushrooms in a bowl and mix by hand with 1 clove of garlic, 1 tablespoon sesame seeds, 1 teaspoon caster sugar, ¼ teaspoon freshly ground black pepper, 2 teaspoons of soy sauce and 1 teaspoon of sesame oil. Cover and marinate for 3 hours in the refrigerator.

Egg garnish (jidan)

1. Separate the egg.
2. Add a pinch of salt to the yolk and beat with a fork.
3. Add 1 tablespoon of vegetable oil to a heated non-stick pan. Shake the pan so that the oil covers its entire surface, then wipe off, if necessary, the excess heated oil with a paper towel so that only a thin layer of fat remains.
4. To keep the jidan as yellow as possible, turn off the heat and pour the egg yolk mixture into the pan.
5. Tilt the pan so that the mixture is evenly distributed.
6. Cook using the remaining heat in the pan for about 1 minute. Turn the egg over and let it sit in the pan for another minute.
7. Once the egg has cooled, cut it into thin strips.

Noodles and vegetables

1. Bring a large pot of water to a boil. Add the spinach leaves and blanch them for a minute, remove them from the water using a colander and then drain them. Keep the boiling water to cook the noodles.
2. Rinse the spinach in cold water to prevent them from continuing to cook.
3. Press them strongly by hand to remove any excess water.
4. Coarsely chop them and place them in a bowl.
5. Add a teaspoon of soy sauce and a teaspoon of sesame oil. Mix well. Set aside.
6. Place the noodles in boiling water, cover and cook for a minute. Stir them with a wooden spoon so they don't stick together. Cover again and continue cooking for another 6 to 7 minutes until the noodles are tender and soft.
7. Drain the noodles and cut them several times using kitchen scissors.
8. Add the noodles to the spinach bowl. Add 2 teaspoons of sesame oil, 1 teaspoon of soy sauce and 1 teaspoon of caster sugar. Mix well by hand or with a wooden spoon. This process will season the noodles and also prevent the noodles from sticking to each other. Set aside.
9. Heat a large skillet over medium-high heat. Add 2 teaspoons of vegetable oil, then the onion, scallion and a pinch of salt.
10. Sauté for about 2 minutes until the onions are a little translucent. Transfer the onions to the noodle bowl.
11. Reheat the same pan and add 2 teaspoons of vegetable oil. Add the white mushrooms and a pinch of salt. Sauté for 2 minutes until softened and a little juicy. Transfer them to the noodle bowl.
12. Reheat the same pan and add 1 teaspoon of vegetable oil. Add the carrot and sauté for 20 seconds. Add the red pepper strips and sauté for another 20 seconds. Transfer to the noodle bowl.
13. Reheat the same pan and add 2 teaspoons of vegetable oil. Add the beef and mushroom mixture and sauté for a few minutes until the beef is no longer pink and the mushrooms are softened and shiny. Transfer to the bowl of noodles.

To serve

1. Add 1 chopped garlic clove, 1 tablespoon soy sauce, 1 tablespoon caster sugar, ½ teaspoon ground black pepper and 2 teaspoons sesame oil to the noodle bowl and mix well. all by hand.
2. Add the reserved egg garnish and 1 tablespoon sesame seeds. Mix and serve.