1/2 lb. vermicelli
Vegetable oil
Salt
1/4 lb. beef tenderloin
6 mushrooms, fresh or dried
1 carrot, thinly shredded
1 onion, thinly sliced
1/2 red pepper, thinly sliced
1/2 green pepper, thinly sliced

DRESSING:

1/4 c. soy sauce
1 tsp. sugar
1/8 c. sesame oil
Sesame seeds
Ground pepper

Cook the vermicelli in boiling water until the vermicelli is clear and soft. Rinse well in cold water and then drain it. Cut in half or thirds if it is too long.

In a large pan, heat 1 tablespoon vegetable oil and fry the noodles. Season it with a pinch of salt and set it aside in a bowl. Slice the beef thinly and cut it into 2-inch long strips. Fry it in a small amount of oil and season with a pinch of salt.

If using mushrooms, slice them into thin strips. If using dried mushrooms, soak them in water first to soften. Rinse well, drain, and slice thinly. Fry the fresh or soaked mushrooms in a small amount of oil for about 3 to 4 minutes. Season with a little salt.

Fry the carrot in a small amount of oil until tender. Season it with a little salt. Fry the onion over low heat. Season it with salt. Fry the pepper like the others. Add the cooked beef and vegetables to the vermicelli.

Make the dressing by combining all the dressing ingredients together to add taste. Pour the dressing over the vermicelli, beef and vegetables and toss gently to combine well.