Marinate the beef and mushrooms in a covered bowl in the fridge.

Beat the egg yolk with a pinch of salt.

Heat the wok over medium heat with a tablespoon of oil.

Turn off the heat and pour in the yolk. Tilt the wok so the yolk spreads out. Cook for 1 min, flip and cook 1 min more. Slice thinly and set aside. Repeat with the white.

Boil water and blanch the spinach for 45 seconds.

Rinse them in cold water to stop cooking and squeeze out all the water. Cut a few times and place in a large bowl with the spinach seasoning.

In the still-boiling water, add the noodles, cover and cook 1 min. Stir to loosen them and cook 7 min more.

Remove them, cut a few times, add to the spinach bowl and pour in the noodle seasoning.

With a little oil in the wok over medium-high heat, stir-fry the onion and spring onion for 2 min with a pinch of salt. Transfer to the noodle bowl.

Reheat the wok, stir-fry the carrot for 30 seconds and add to the noodle bowl.

Add more oil to the wok and heat on high. Stir-fry the beef and mushrooms for 2-3 minutes.

Add to the bowl, pour in the final seasoning and toss gently.

Serve warm or chilled and garnish with some egg on top.