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Ingredients Korean sweet potato noodles 1/2 yellow onion, sliced 2 large carrots, peeled and julienned 1/2 red bell pepper, julienned 1/2 yellow bell pepper, julienned 1 cup sliced shitake mushrooms 1 bunch green onions (greens only), cut into 1 inch segments 1 lb steak, thinly sliced high heat oil salt 4 cloves garlic, minced 3 Tbsp soy sauce 1 Tbsp toasted sesame oil 1 Tbsp brown sugar 2-4 cups spinach 2 eggs sesame seeds to garnish In a small bowl, mix soy sauce, sesame oil, brown sugar and garlic. Set aside. Heat a frying pan over medium high heat. Once hot, add oil, add your bell peppers and season with salt. Saute until softened, about 3-4 minutes. Remove and set aside. Add more oil if needed and saute your carrots and onions until softened. Remove and set aside. Next add your mushrooms to the pan, season with salt and let cook until softened about 3-4 minutes. Remove and set aside. Then add your green onions to the pan, seas
