Cut the pork belly into large bite-sized pieces, and the spinach into roughly 4 cm pieces. Cut off the roots of the shimeji mushrooms and break up into smaller pieces. Parboil the glass noodles and drain in a sieve.

Heat the vegetable oil in a frying pan and add the beaten eggs. Gently stir it to make half-cooked scrambled eggs. Transfer to a plate for now.

Add the sesame oil and garlic into the frying pan from Step 2. Then fry the pork, shimeji mushrooms, spinach and glass noodles in order. Then add the ● ingredients and continue to stir-fry.

Add the eggs from Step 2 and quickly mix together, and it's done.