Heat a couple of tablespoons of vegetable oil in a non-stick 12-inch skillet over medium heat. Add a splash of water to the beaten eggs and beat well to incorporate. Add egg mixture to the hot pan. Swirl the pan so that it’s evenly coated with the egg. It will be ready to flip once the edges start curling. With your largest spatula, flip the egg over. Take off heat. Slide egg onto a cutting board or platter and let cool. Once cooled, roll and cut into thin slices. Set aside.

Heat 1-2 tablespoons of vegetable oil in the same skillet over medium high heat. Saute each vegetable – carrots, onions, mushrooms, cabbage – separately. Cook carrots until al dente or tender but still firm. Add 1 teaspoon of garlic in the last minute of cooking. Cook onions and 1 teaspoon of garlic until onions are light brown in color. Cook mushrooms and 1 teaspoon of garlic until mushrooms are light brown in color. Cook cabbage until slightly wilted. Add 1 teaspoon of garlic in the last minute of cooking. It is not necessary to clean the pan after cooking each vegetable. Add each finished vegetable into a large bowl.

Heat oil in the same skillet and add beef to the pan. Just before the beef is fully cooked or is still pink, add a couple of tablespoons of soy sauce, a pinch of black pepper and 1 teaspoon of garlic. Adjust seasoning to taste.

In a large pot, bring to a boil about 8 cups of water and 2 tablespoons of vinegar. Blanch the spinach for about 10 seconds and cool in a bowl filled with ice water. Drain, squeeze as much liquid out as you can, and set aside in a separate small bowl.

In a large pot, bring water to a boil for the noodles. Add noodles and boil for about 5 minutes. When the time comes close to 5 minutes, check the texture of the noodles. Do not overcook or this will result in mushy noodles. Make sure the noodles are al dente. Drain and rinse with cold water several times until throughly cooled and place in a separate bowl.

Season the noodles with 3 tablespoons of sesame oil and 2 tablespoons of soy sauce. Mix and set aside.

Season the bowlful of vegetables with 3 tablespoons of sesame oil,2 tablespoons of soy sauce, 2 tablespoons of sesame seeds, and salt to taste, about 1 teaspoon. Mix.

Add beef, noodles, half of the egg slices, spinach, and green onions to the vegetable bowl. Mix thoroughly and set aside until ready to serve. Use your hands if necessary!

This step is optional! Before plating and serving, you can warm up the noodles in the microwave oven. Oh my gosh, yes you can. Just make sure the jap chae is in a microwave-safe bowl and heat it for about 3-5 minutes depending on the strength of your microwave. OR you can just let the noodles sit at room temperature until ready to serve.

Plate the noodles on a beautiful large platter and garnish with the remaining egg slices.