Bring a large pot of water to a boil. Add the sweet potato glass noodles and soak for 20–30 minutes until soft. Drain and set aside.

Slice your beef and vegetables into thin strips for even cooking. Set aside.

In a large skillet or wok, heat 1-2 tablespoons of oil over medium heat. Add the sliced beef and stir-fry for 3–5 minutes until browned. Remove beef and set aside.

In the same pan, stir-fry the vegetables for 4–5 minutes until bright and just tender. Stir continuously.

Combine drained noodles and cooked beef back in the pan. Drizzle soy sauce and sesame oil over, tossing everything together for 2-3 minutes until heated and coated evenly.

Transfer to a serving platter or individual bowls. Garnish with finely sliced green onions. Serve immediately.