Soak glass noodles in cold water for 1 hour to soften them.

Blanch spinach and season it as you would for spinach salad.

Marinate pork with its seasoning ingredients and set aside.

Thinly slice onion, carrot, and bell pepper into strips.

Heat 1 tbsp grape seed oil in a pan and sauté onions with a pinch of roasted salt until softened.

Add 1 tsp grape seed oil to the pan and stir-fry carrot and bell pepper with a pinch of roasted salt. Add 2 tbsp water to soften the vegetables further.

Prepare the glass noodle seasoning by mixing soy sauce, water, minced garlic, grape seed oil, and oligosaccharide in a pan. Bring to a boil.

Cut the soaked glass noodles into manageable lengths and add them to the boiling seasoning mixture.

Stir-fry the noodles over medium heat until they absorb the seasoning and the liquid evaporates.

Let all cooked ingredients cool slightly before combining.

Mix all ingredients together with 1 tbsp sesame oil and a pinch of pepper.