Directions

1. Soak the mushrooms in warm water until completely hydrated. Squeeze out the water, then cut off and discard the stems. Thinly slice the caps and put the pieces in a small bowl. Thinly slice the beef and put it in a small bowl. Stir 30ml of soy sauce with five grams of sugar until the latter is dissolved. Mix in the garlic, spring onion, sesame oil, sesame seeds and ground white pepper. Divide the marinade evenly between the mushrooms and beef and mix thoroughly. Set aside to marinate while preparing the other ingredients.
2. Finely julienne the zucchini, put it in a bowl, sprinkle with about one teaspoon (the exact amount doesn't matter) of salt and mix well. Finely julienne the carrot, put it in a separate bowl, sprinkle with a teaspoon of salt and mix well. Leave the vegetables for about 10 minutes, or until they soften. Rinse the zucchini and carrot together under cold, running water, pressing and massaging them to get rid of the excess salt. Drain the vegetables then lay them on a clean dish towel. Roll the towel around the vegetables to squeeze out as much water as possible. Halve the onion then slice it thinly.
3. Bring a large pot of water to the boil and stir in 15ml of cooking oil and 15ml soy sauce. Add the sweet potato noodles and cook until tender but not mushy. Drain the noodles then rinse with water and drain again. Drizzle 5ml of sesame oil over the noodles and mix well so they're lightly coated.