Korean Japchae Noodle Stir Fry

Instructions

1. 1

   Cook the sweet potato noodles in boiling water for 6-7 minutes until tender but still chewy. Drain and rinse with cold water. Cut into shorter lengths with scissors.

2. 2

   Mix 2 tablespoons soy sauce with 1 tablespoon sugar and minced garlic. Marinate the sliced beef in this mixture for 15 minutes.

3. 3

   Beat eggs and cook as a thin omelet. Let cool and slice into thin strips.

4. 4

   Julienne the carrot, slice the onion thinly, cut bell pepper into strips, and slice mushrooms.

5. 5

   Blanch spinach in boiling water for 30 seconds, rinse in cold water, squeeze out excess water, and season with a pinch of salt and sesame oil.

6. 6

   Heat 1 tablespoon vegetable oil in a large wok or pan. Stir-fry the marinated beef until cooked through. Remove and set aside.

7. 7

   In the same pan, stir-fry carrots for 2 minutes, then add onions, bell peppers, and mushrooms. Cook until softened.

8. 8

   Add the cooked noodles to the pan with remaining soy sauce, sugar, and sesame oil. Toss everything together for 2-3 minutes.

9. 9

   Add the cooked beef, spinach, egg strips, and chopped green onions. Toss to combine and heat through.

10. 10

    Season with salt and pepper to taste, sprinkle with sesame seeds, and serve hot or at room temperature.