1 pack of dried cellophane noodles. (forgot to take picture of the noodles, above cellophane noodle pic was taken from wikipedia)
1 carrot (cut into thin matchstick-shaped)
300 gr fresh shitake musroom (slice into 0.5 cm width)
1 bunch of spinach ( I am using organic spinach which is smaller in size, you may need to cut your spinach to 2 or 3 parts in the case if the stems are too long)
3 cloves garlic (finely chopped)
1 medium size onion (slice thinly)
1) Add 2 table spoon sesame oil and two table spoon soya sauce into large mixing bowl.
2) Boil the noodles in boiling water until soft, do not over cooked, once they start to look transparant quickly drain and place into mixing bowl.
3) Use scissor to cut noodles into 2 or 3 parts to reduce the length also for ease of cooking and eating, tossed noodles with sesame oil and soya sauce until well mix.
4) Blanch spinach on hot boiling water for about 30 seconds and rinse them with cool water, set aside.
5) Preheat a large frying pan, stir in carrot and onion, once the onion start to looks transparent, add in garlic and mushroom, stir well.
6) Add in 1 table spoon of vegetable oil , pour noodles and spinach , more soya sauce , pepper , a little sugar and stir until all ingredients mixed.
7) Sprinkle with sesame seed.
Notes : For those who love meat or seafood, optional ingredients such as sliced beef /chicken or seafood is highly recommended.