Japchae (Korean Glass Noodles)

• 6 oz dried sweet potato starch noodles (dangmyeon)
• 4 oz beef sirloin, cut into thin strips
• 1 bunch spinach, washed
• 1 carrot, julienned
• 4 shiitake mushrooms, sliced
• 1/3 cup soy sauce
• 2 tbsp sugar
• 2 tbsp sesame oil

Instructions

1. 1

   Cook the sweet potato glass noodles in boiling water according to package directions (usually 6-7 minutes) until soft and chewy. Drain and rinse with cold water.

2. 2

   Toss the noodles with 1 tbsp sesame oil to prevent sticking. Cut them with scissors if they are too long.

3. 3

   Prepare the sauce by mixing soy sauce, sugar, minced garlic, and remaining sesame oil in a small bowl.

4. 4

   Heat a skillet over medium-high heat. Stir-fry the marinated beef strips until cooked through. Remove from pan.

5. 5

   In the same skillet, stir-fry the onion, carrots, and mushrooms until softened. Add the spinach last and cook until wilted.

6. 6

   Reduce heat to low. Add the noodles and beef back to the pan. Pour the sauce over everything.

7. 7

   Toss well for 2-3 minutes until noodles absorb the sauce and everything is heated through. Garnish with sesame seeds.