• Before starting, bring a large pot of salted water to a boil over high (use same for 4 servings). Wash and dry all produce. 
• Thinly slice mushrooms into 1/4-inch slices. 
• To a small bowl, add soy sauce, garlic puree, oyster sauce and 1/4 cup (1/2 cup) water. Whisk to combine, then set aside.

• In a large non-stick pan, heat half the sesame oil and sesame seeds over medium-high.
• Crack 2 (4) eggs into the pan with seeds. Season with salt and pepper. Pan-fry for 2-3 min, covered, until egg whites are set. (NOTE: The yolk will still be runny! )
• Transfer eggs to a plate and cover to keep warm. 
• To a small bowl, transfer any sesame seeds remaining in the pan. Set aside. 

• Add beef and mushrooms to the same dry pan (used in step 2). 
• Cook for 4-6 min, breaking up beef into smaller pieces, until mushrooms have softened and beef is cooked through.** 
• Carefully drain and discard excess fat.
• Add remaining sesame oil, carrots, cabbage and 1 tbsp (2 tbsp) water. Cook for 2-3 min, stirring often, until vegetables have softened and water is evaporated. Season with salt and pepper. 

• Meanwhile, to the boiling water, add ramen noodles. Stir to separate. Cook uncovered for 1-2 min, until tender. 
• Drain noodles, then rinse under warm water. Return noodles to the pot. 

• Add spinach, beef-cabbage mixture and sauce to the pot with noodles. Cook for 2-3 min, stirring constantly, until spinach wilts and sauce coats noodles. 
• Divide stir-fry between bowls.
• Top with eggs.
• Sprinkle remaining sesame seeds over top.

If you've opted to add beef, add beef and mushrooms to the same dry pan (used in step 2). Cook for 4-6 min, breaking up beef into smaller pieces, until mushrooms have softened and beef is cooked through.** Carefully drain and discard excess fat. Add remaining sesame oil, carrots, cabbage and 1 tbsp (2 tbsp) water. Cook veggies as directed.