Boil potato starch noodles for about 5 - 7 minutes or until firm aldente. (You can also soak noodles in warm water for 10-20 minutes until firm aldente) Drain, rinse with cool water and drain again. (we do not like to add extra oil to the noodles as these noodles will loosen right back up if you run them back under cool water before stir frying) If you are not serving these at a birthday or New Years celebration, you may consider cutting your noodles in half with cooking scissors. They are really long and easier to eat when a bit shorter. Set aside.

In a wok or frying pan, add 1 tablespoon of oil and fry ground beef or protein of choice and season with salt and pepper and stir fry until cooked. Drain any extra oil and set aside.

In a small frying pan add a little oil and mushrooms, season with salt and pepper and cook until softened and fragrant. Set aside.

If you would like to add egg, beat an egg and grease a small skillet with a little spray oil and pour the beaten eggs into pan. Cook over low medium heat for 2 minutes and flip over. Remove from the pan and slice into thin strips about the same size as your julian vegetables. (optional)

In your wok/frying pan add a little oil, garlic, onions and carrots. Stir fry for one minute. Add 1 tablespoon of water to the carrots and a lid and steam carrots for about 1-2 minutes until aldente. Add red, yellow and orange bell pepper and stir fry for 2 minutes. Add the cabbage and season well with salt and pepper and stir fry for 1-2 minutes. (You want your vegetables to have a nice crunch and they will also be cooked again with the final dish, so a little crunch is good) Feel free to use any vegetables your heart desires. Just be sure to cut them in all similar sized julian slices and also cook the hard vegetable first and then add the softer vegetables last to the wok. Remove the vegetables from the wok and set aside.

Dissolve vegetable bouillon in warm water. Stir and set aside.

Unless you have a restaurant sized wok, you are going to want to perform the next step in 2 different sessions. Your goal is to stir fry not too steam and that is exactly what happens when you overfill your wok with too many ingredients at a time.

PERFORM THIS STEP TWICE (2 servings each) Add 1 teaspoon sesame oil, ½ cooked ground beef and ½ cooked rinsed sweet potato noodles to your wok. (if your sweet potato noodles have tried to stick together, go ahead and run them back under the cool water inside a colander and shake well and they will loosen right back up.) Add ½ cup of the vegetable bouillon water, 2 tablespoons oyster sauce, ½ of the green onions and stir fry fro 1-2 minutes or until the water is evaporated. Toss in the sliced egg.  Repeat process with the other half of ingredients.

Serve delicious Camote Bihon into 4 bowls and sprinkle with fresh lime juice just upon serving. Enjoy! Sarap!