2-4Tablespoonssukiyaki saucedepending on heat tolerance
¼cupkabocha squash
¼cupmushrooms
¼cupbok choy
¼cupnapa cabbage
Instructions
Soak the bean thread noodles in water for several minutes while you wash and chop your vegetables.
Heat sesame oil over medium high heat. Once it's hot, add your meat and cook until it's done.
Push meat to one side of the wok and break an egg on the other side. Scramble and once it's done, push it to the side along with the meat.
Add bean thread noodles and some water to rehydrate them. Continue to add water until the noodles are soft and pliable. Then add your sukiyaki sauce, mix until it's evenly distributed among the noodles, then mix the noodles with the meat and egg.
Push your noodle mixture to the side and add the kabocha squash and mushrooms. Add water, 1-2 Tablespoons at a time, to the vegetables until they are almost done. Then add the bok choy and napa cabbage and cook until just wilted.
Give everything a few final tosses together and serve with additional suki sauce on the side.