These days with son back in school and coming home for meals on a more regular basis, I have to think of ways to make eating at home fun and interesting.
So here is my attempt on Japchae Korean Glass Noodle, and I am glad that family liked it.
Makes 4 servings.
What you need:
200g sweet potato noodle
1 packet of spinach
1 medium size carrot
1 medium size onion
5 dried mushroom, soak
3 cloves of garlic
1/2 tbsp oyster sauce (optional)
How to prepare your ingredients before stir frying:
Soak 5 dried shitake mushrooms in warm water for a few hours until they become soft. Squeeze the water out of them and slice thinly.
Cut a carrot into thin matchstick-shaped pieces 5 cm long.
Slice one onion thinly.
Slice 300g beef into thin strips.
In a big pot, boil the noodles in boiling water 7 mins (depending on packaging instruction). When the noodles are soft, drain them and put in a large bowl. Do not rinse with water.
Add 1 tbs of soy sauce and 1 tbs of sesame oil into the noodle. Mix it up and set aside.
In the boiling water, add a bunch of spinach and stir it gently for 1 minute. Then take it out and rinse it in cold water 3 times. Remove any grit or dead leaves thoroughly while rinsing. Squeeze it gently to get the water out, then cut it into 5 cm pieces.
Add ½ tbs soy sauce and ½ tbs sesame oil into the spinach and mix it and place it onto the large bowl.
On a heated pan, put a few drops of olive oil and your carrot strips and stir it with a spatula for 30 seconds. Set aside.
Place a few drops of olive oil on the pan and add your sliced onion. Stir it until the onion looks translucent. Set aside.
Place a few drops of olive oil on the pan and add your sliced mushroom. Stir it until it has softened. Set aside.
Place a few drops of olive oil on the pan and add your beef strips. Seasoned with oyster sauce (optional)
Stir it until it’s cooked well, then add 3 cloves of minced garlic, ½ tbs soy sauce and ½ tbs sugar. Stir for another 30 seconds and then put it into the large bowl.
Arrange the sides round the noodle.
Add 2 tbs of soy sauce, 3 tbs of sugar, 2 tbs of sesame oil, and 1 ts of ground pepper to the large bowl. Mix all ingredients, then sprinkle 1 tbs of toasted sesame seeds on the top.
Toss and serve.