Heat up a large sauté pan over medium flame. Once hot, add in the meat. Brown on both sides, depending how thin it should be between two to four minutes, and remove to a plate.

Add in the onions to the same pan and sauté until golden. Add in the garlic and mushrooms and sauté until fragrant and the mushrooms have started to reduce. Add in the peppers and sauté just until starting to soften.

Add in the soy sauce (recipe below) and slowly drizzle in the potato starch slurry, mixing it in as it’s poured in. Allow the sauce to thicken, 1-­2 minutes, then add back in the meat.

Add in the sherry, honey, salt and crushed red pepper if you like it spicy.

Place the noodles (recipe below) on individual plates and serve the stir-fry on top, with roasted broccoli on the side.

Place everything but the salt in a small saucepan. Heat up over a medium flame and constantly whisk so that the flavors meld. Once simmering add the salt to taste. Simmer for 10–15 minutes until reduced by half.

Whisk the eggs until fluffy. Add 1/2 cup potato starch, the water, salt and pepper and whisk well. It should resemble batter for an omelet. If the mixture is too liquidy add in another tablespoon potato starch at a time. If the mixture is too thick add in one tablespoon of water at a time. You shouldn’t need more than 1 or 2 in either direction.

Heat up a large nonstick frying pan and spray with cooking oil. Right before ladling out more batter to fry always give the mixture a good stir as the potato starch will settle down at the bottom. Add a spoonful of batter to the pan, creating a very thin circle. Fry for 2­-3 minutes until very yellow with a hint of gold and then flip to the other side. Fry for another 2­-3 minutes and remove to a plate. Repeat until all the batter is done.

To create the noodles, take your stack of egg pancakes and roll into a log as tightly as possible. Starting at one end slice thin slices to create spaghetti-­like pieces.