Cut the meat into thin strips and fry it in hot vegetable oil until browned and cooked through.
Cut the mushrooms into small pieces.
Slice the carrot into thin matchsticks or small thin slices.
Slice the bell pepper into thin half‑rings.
Cut the onion into thin quarters (quarter‑rings).
Fry the mushrooms in vegetable oil until all their liquid evaporates and they start to brown.
Fry the prepared vegetables (carrot, bell pepper, onion) in vegetable oil for 4–5 minutes, just until slightly softened but still crisp.
Make thin egg pancakes: beat each egg separately, fry it like a thin crepe, then stack the 3 egg pancakes and slice them into thin strips.
Cut the cucumber into medium‑thick sticks or slices.
Prepare the glass noodles (funchoza) according to the package directions; in this case, pour boiling water over the noodles, leave for 7 minutes, then rinse, drain well and cut them into 5–7 cm (2–3 inch) lengths.
Make the dressing: mix soy sauce, ground black pepper, crushed garlic, sesame seeds and ground coriander until combined.
Assemble the salad for serving: in a large bowl combine the glass noodles, sliced egg pancakes, fried meat, mushrooms and vegetables, then pour the dressing over and toss well. Top each portion with a small pile of grated or finely sliced cucumber and, if you like, sprinkle with chopped green onion and dill.
Let the salad sit to infuse for at least 20 minutes so the flavors develop before serving.