2 cups sliced 5-spice beef, available at some Asian markets or you can make your own: http://thegrubfiles.blogspot.com/2017/12/five-spice-soy-braised-beef-shank-with.html
If all else fails, ok to substitute with diced roast chicken, shrimp, or even ham-whatever you like!
16 oz. rice noodles, straight cut or broken in half
1 hothouse or English cucumber, julienned or shredded on a mandolin
1 small red bell pepper, seeded and thinly sliced
1 large jalapeno pepper, seeded and thinly sliced
1/2 cup chopped cilantro
3-4 scallions, sliced along the bias
8 tbsp. rice vinegar
4 tbsp. light soy sauce
4 tbsp. regular soy sauce
3 tbsp. mirin
2 tbsp sesame oil
2 tbsp. toasted white sesame seeds
4 tbsp. sugar
1/2 tsp. kosher salt
1 tsp. black pepper
1 tsp. wasabi paste (optional)
1. Cook the noodles according to package directions; drain and set aside in a large bowl.
2. Combine all the dressing ingredients together in a medium bowl and set aside.
3. Add all the remaining ingredients to the noodles, along with the reserved dressing. Toss gently until combined. You can serve right away or refrigerate overnight and serve the next day either cold or at room temperature.