Slice the meat into thin strips and fry it in hot vegetable oil until cooked through and lightly browned.
Cut the mushrooms into small pieces.
Cut the carrots into thin slices or matchsticks.
Slice the bell peppers into thin half‑rings.
Cut the onion into quarters and slice.
Fry the mushrooms in vegetable oil until all their liquid has evaporated and they start to brown.
Sauté the prepared vegetables in vegetable oil for 4–5 minutes, just until slightly softened but still crisp.
Make thin egg crêpes: beat one egg at a time and fry it like a very thin pancake in the same pan you used before. Repeat with all 3 eggs, then stack and slice the egg crêpes into thin strips.
Slice the cucumber into medium‑thick slices or thin sticks.
Prepare the funchoza according to the package directions. For this recipe, pour boiling water over the noodles, let them sit for 7 minutes, then drain, rinse and cut them into 2–3 inch (5–7 cm) lengths.
Make the dressing: in a bowl, mix together the spicy soy sauce, ground black pepper, minced garlic, sesame seeds and dried coriander until combined.
Assemble the salad and serve in portions. In a large salad bowl, combine the funchoza, sliced egg crêpes, fried meat and sautéed vegetables. Pour the dressing over everything and toss well. Pile some grated or finely sliced cucumber in the center. If you like, sprinkle with chopped green onion and dill before serving.
Let the salad sit to marinate for at least 20 minutes so the flavors can blend before serving.