‍Jidan (Egg Garnish):

1. Separate two egg yolks, discarding the whites. Season lightly with salt, and mix until combined.
2. Heat a small non-stick pan over medium heat, spray or coat with vegetable oil and add yolks and cook for about 45 seconds to 1 minute, or until 75% of the way cooked through. Flip the eggs, turn off the heat and let the cooked yolks sit for another 30 seconds. 
3. Remove cooked yolks from the pan onto a cutting board, and when cool enough to touch, roll the yolks up and cut into thinly sliced threads similar to a chiffonade, about ¼ inch thick.

Stir Fry:

1. Bring a large pot filled with water to a boil and cook noodles according to package directions.
2. In a large seasoned wok over medium low heat add baby spinach, cooking down until fully wilted. Add soy sauce and sesame oil, toss to combine and remove from the wok and set aside.
3. Working in batches, return wok to medium-high heat, add 1 Tbsp vegetable oil and swirl to coat. Once nearly smoking, stir-fry each of the following vegetables below separately, each with 1 Tbsp of oil, salt to taste and transferring each to a separate plate or bowl  before moving on:
4. Green onion & sweet onion – 1–2 minutes
5. Mushrooms – 2–3 minutes
6. Carrots – about 2 minutes
7. Red pepper – about 2 minutes

Noodle Assembly:

1. To a large mixing bowl add your cooked noodles and all your stir fry ingredients. Add garlic, soy sauce, and sweet soy sauce and toss by hand to combine, gloves recommended.  Optionally, add more soy sauce or sesame oil to taste.
2. To serve, plate and garnish with spinach, jidan (egg garnish), toasted sesame seeds, and optionally, thinly sliced green onions.