Wokked Korean Noodles

Tired of the old fried rice and various other oriental dishes. This a favorite of mine: 

Noodles, Sweet Potato, Japchae, Korean 

 



Japchae is traditionally made for parties or celebrations, but I like to make it for a light lunch or part of a big dinner. Dried sweet potato noodles can be found in most Asian supermarkets. They are incredibly chewy but healthy and delicious. This recipe works as a side dish (banchan) or can even be served as an appetizer or light snack. 
**********Everything about cellophane noodles is just kind of fun—their cool plasticky appearance, their chewy, springy texture, the way they soften within seconds on coming into contact with hot water, and of course, eating them. 
********** This is a recipe where temperature doesn't matter all that much. The bold flavors combined with just cooked veggies can be enjoyed hot out of the pan, at room temperature, or even cool for straight-out-of-the-fridge leftover enjoyment. 

INGREDIENTS: 
8 oz sweet potato noodles 
5 Ozs Fresh spinach, rinsed and trimmed 
2-3 cloves garlic, minced 
1 Tbs plus 1 1/2 teaspoons Asian sesame oil 
2 Eggs 
1/4 tsp salt 
1 Tbs vegetable oil 
6 oz beef rib-eye, cut into 1/4- to 1/2-inch-thick strips 
1/4 cup plus 1 teaspoon soy sauce 
1/4 medium onion, sliced 
3 to 4 pyongo or shiitake mushrooms, sliced 
1 carrot, shredded or cut into thin strips 
3 green onions, cut into 1-inch pieces 
1/4 cup sugar 
Garnish: 
Toasted white sesame seeds 
Eggs strips 
Scallion pieces 

PROCEDURE: 

1. Mise en Place: 

 

2. Cook the sweet potato noodles in a large pot of boiling water for 4 to 5 minutes. Immediately drain and rinse thoroughly under cold water. Be sure not to overcook the noodles, or they will lose their chewy texture. If you like, cut the noodles with scissors after cooled into 6- to 7-inch lengths for easier eating. 

3. Tao: 

 
I use this pot for most of my wok cooking, The BGE works just as well. 
http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1151884&catid=1 

4. Steamed the spinach in a bamboo steamer in my wok on a Tao. Rinse immediately under cold water, squeeze the water from the leaves and form into a ball, and then cut the ball in half. Combine the spinach, half the garlic, 1/2 teaspoon of the sesame oil, and 1/4 teaspoon salt in a small bowl. Set aside to let the flavors soak in. 

 

5. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef, the remaining garlic, 1 teaspoon of the soy sauce, and 1 teaspoon of the sesame oil. Stir-fry until the beef is cooked, 3 to 4 minutes. Add the onion, mushrooms, and carrot and cook until the onion is translucent, about 3 minutes. Add the green onions and stir-fry for another minute. Remove from the heat. 

 

6. I have used char sui pork and also pulled pork in previous meals. Thinking about trying medium shrimp sometime. 

7. Separate the egg yolks from the whites, add a little water to each and cook like a thin pancake. Slice into strips and serve as garnish on top with white sesame seed and some 1" scallion pieces. 

8. Can be served hot or cold. 

Servings: 6 

Recipe Type: Asian, Beef, Korean, Main Dish, Meat, Side Dish