1. Boil the sweet potato noodles according to package directions until soft and chewy. Drain, rinse under cold water, cut a few times with scissors, and toss with a little sesame oil.

2. Slice all vegetables thinly. Stir-fry each one separately in a pan with a small amount of neutral oil and a pinch of salt: carrots, mushrooms, bell peppers, onions, and finally wilt the spinach. Set each aside.

3. Slice the beef thin and marinate in 1 tbsp soy sauce, minced garlic, and a pinch of brown sugar. Cook in a hot pan until just done. Use tofu for a vegetarian option or skip entirely.

4. In a bowl, mix 2 tbsp soy sauce, 2 tbsp sesame oil, the rest of the garlic, and brown sugar to create the sauce.

5. In a large bowl or pan, combine cooked noodles, sautéed vegetables, beef (or tofu), and sauce. Toss until everything is evenly coated and flavorful.

6. Fry the egg into a thin omelet, slice it into strips, and add on top as garnish. Sprinkle with toasted sesame seeds and serve warm or at room temperature.