Ready to cook. Consume soon after opening. 

Cooking Directions: 
1. Slice meat in strips and mix well with the meat seasoning. Slice the re-hydrated mushroom and season with soy sauce and sugar 
2. Wash and blanch spinach in boiling water, drain and squeeze the excess water. Season with sesame oil and salt 
3. Slice the onion and the carrot in strips, stir-fry with a pinch of salt. Separate egg yolk and white in separate bowls, beat well and spread on the frying pan with oil on medium heat to make thin and flat yellow and white egg crepe. Fold and slice into long strips 
4. Stir-fry seasoned meat and mushroom separately on frying pan 
5. Cook the dry noodles in boiling water for 8-10 minutes. Rinse in cold water and drain. Boil 12 tbsp of soy sauce, 1 cup of water, 8 tbsp of sugar, 2 tbsp of sesame oil, 1 tsp of black pepper, 2 tsp of roasted sesame seeds on a deep-frying pan and add the cooked noodles and stir well under low heat until shines show 
6. Mix all ingredients prepared separately. Garnish with the long strips of yellow and white egg crepe and serve