• Prepare the noodles as directed on the package. Rise well and let cool. If not using right away, let sit in a thin layer of cold water to prevent from sticking.
• Hard boil the eggs. Place the eggs in a pot and add water to fully cover the eggs. Cover and bring to boil on a stove over medium high heat. Once it comes to a rolling boil, turn off the heat, remove from the stove, and let sit for 11 minutes. Drain the hot water and fill the pot with cold water to quickly cool down the eggs. Without delay, crack and peel the eggs. Doing this quickly is important, as the egg shells will be easier to remove if they are peeled soon after cooling. Cut each egg in slices.
• Fry the Beyond Sausages in 1/2 T cooking oil over medium heat in a non-stick pan. When the bottom browns, turn the sausages over, and continue cooking until 4 sides are browned. Remove from the pan, let cool, and chop into pieces
• Prepare the Vegetables as described in the Ingredients list
• Fry the shredded cabbage and carrots in 1/2 T of cooking oil in a shallow pan, over a medium heat, covered. Occasionally stir for even cooking and to prevent burning. Cook until the cabbage is wilted and soft, approximately 4 minutes.
• Mix together the Sauce ingredients in a small jar. Cover and shake the jar vigorously to thoroughly mix.
• In a large bowl, combine and mix all of the ingredients except for 1/3 of the sauce: cooked vegetables (cabbage and carrots), raw vegetables (chopped lettuce, sliced cucumbers), cooked noodles, sliced boiled eggs, chopped sausage and the 2/3 of the Sauce. Taste, and add more sauce, if desired. Serve.

• At least 4 hours before the meal, place the Pickled Daikon and Carrots ingredients in a tall glass jar in the order they are listed. Stir the sugar and water until the sugar is fully dissolved before placing the rest of the ingredients. Place the jar in the refrigerator.
• Prepare all the ingredients as described in the ingredients list.
• Mix the Sauce ingredients in a squeeze bottle in the order listed. Shake the bottle, enough to ensure thorough mixing.
• Heat a large saute pan on medium high heat with 1 t of cooking oil. Add the cooked rice and press down to maximize surface contact with the pan. Cook for 3 minutes or until the rice is slightly browned.
• Reheat the saute pan on medium high heat with 1 t of cooking oil. Add the jullianed carrots and stir to coat with oil. Cover the pan and cook for 3 minutes, stirring once to evenly brown. Sprinkle with salt and add 1/4 t of sesame oil. Stir to combine. Remove from pan and place in serving bowls.
• Reheat the saute pan on medium high heat with 1 t of cooking oil. Add the bean sprouts and cook for 1 minute, stirring constantly. Sprinkle with salt and 1/4 t sesame oil, and stir to combine. Remove from pan and place in serving bowls.
• Reheat the saute pan on medium high heat with 1 t of cooking oil. Add the sliced mushrooms and cook for 2 minutes, stirring constantly. Sprinkle with salt and stir to combine. Remove from pan and place in serving bowls.
• Reheat the saute pan on medium high heat with 1 t of cooking oil. Add the spinach and cook for 1 minute, flipping constantly to ensure leaves are touching the pan and cooking the same. Sprinkle with salt and stir to combine. Remove from pan and place in serving bowls.
• Add 1 to 2 T of drained pickled Daikon and Carrots to the serving bowls.
• Add 1 to 2 T of julienned cucumbers to the serving bowls.
• Reheat the saute pan on medium high heat with 1 t of cooking oil. Crack the 3 eggs into the pan, taking care to keep them separate. Cook for 1 minute and then flip over. Continue cooking for as long as needed to cook the yolks to desired consistency. The traditional dish calls for runny yolks, but I don’t like runny yolks, so I try to puncture the yolk and then fully cook them. Sprinkle with salt and pepper and stir to combine. Remove from pan and place in serving bowls on top of vegetables.
• Squeeze the Sauce into the bowl in a swirly pattern. Serve and enjoy.

Instructions:

• Prepare the ingredients as described above in the ingredients list.
• Place the dried TVP slices in the Instant Pot.  Cover with enough water to cover the slices.  The slices may float, so push them down with a spatula to wet them.  Cook the TVP slices on high pressure for 1 minute.  After cooking is complete, allow the cooking TVP to stay in the Instant Pot for another 10 minutes to be come really soft.
• Mix the Marinade ingredients together in a large bowl.  Mix the Sauce ingredients together in a medium bowl.
• Drain the TVP in a colander and rinse with cold water.  Squeeze any additional water out of the slices with your hands to get rid of the gluten-tasting liquid. Continue working to get rid of the gluten taste by soaking the TVP in fresh water and then squeezing the water out 2 or 3 more times.
• Place the drained, cooked TVP in the Marinade.  Allow the TVP to sit in the marinade for at least 30 minutes, several hours is desired.  If marinading for several hours, put it in the refrigerator.
• Squeeze the marinade out of the TVP slices and place the squeezed TVP slices in a large bowl.  Sprinkle the 2 T of corn starch over the squeezed TVP slices with as even a coat as possible, and mix to get as much of the surface area of each TVP slice coated.
• Heat 2 T of cooking oil in a large flatbottomed non-stick pan over high heat.  Place the dusted TVP slices in the hot oil, separate the slices, and spread each slice out so that as much TVP surface area is touching the hot pan as possible.  Leave the TVP in the pan without stirfrying it until it is browned (around 3 minutes).  Flip the TVP over and allow the other side to cook until browned.
• Add the chopped green onions to the pan.  Stir for 30 seconds.  Then add the Sauce to the pan.  Stir to evenly coat for 30 seconds.  Add the sesame seeds to the pan and stir to evenly coat.  Serve.