1/2 lb. lean beef
1/4 lb. pork
3 tbsp. soy sauce
1 tbsp. sesame salt
1/2 tsp. black pepper
2 tbsp. sesame oil
1/3 lb. Chinese noodles
1 c. baked spinach
2 lg. carrots, cut into matchstick size
10 med. green onions, cut into 1" lengths
5 wild leeks
2 onions, chopped
3 pyogo mushrooms
10 mogi mushrooms
5 nutari mushrooms
10 sogi mushrooms

Cut the beef and pork into fine strips and fry with the soy sauce, sesame salt, black pepper and sesame oil until cooked and tender. Cook the noodles in plenty of boiling water until soft; rinse in cold water.

Fry carrots, green onions, leeks and onions in a lightly greased pan for 10 minutes to soften state. Soak the pyogo, mogi and nutari mushrooms in warm water for 10 minutes, then cut them into strips and fry in the same manner as the vegetables. Immerse the sogi mushrooms in boiling water for 2 minutes, then cut them into strips.

Combine all the ingredients including the spinach; heat before serving, or the dish may be served cold. This dish is sometimes made with a larger proportion of noodles.