Chap Chae Noodles with Meat and Vegetables
Ingredients
1/3 lb. thin sliced boneless beef
2 Tablespoon oil
3 oz. yams starch noodle
1/2 cup carrots, thinly sliced
1/2 cup bamboo shoots, sliced
1/4 lb. nappa cabbage, sliced
2 cups green spinach, chopped
2 Tablespoon soy sauce
1 Tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
Marinade:
1 teaspoon sugar
1 Tablespoon soy sauce
1 clove garlic clove, minced
1/4 teaspoon pepper
1 Tablespoon sesame oil
2 eco-friendly onions, finely chopped
Preparation
Inside a large bowl, combine the marinade ingredients. Stir within the sliced beef and marinate for half an hour.
Bring a sizable pot water to some boil. Add noodles and prepare until slightly soft, about a few minutes. Drain noodles and run under cold water.
Heat wok or skillet on medium high temperature and add 2 tablespoons of. oil. Prepare beef until done. Add carrots, bamboo shoots, cabbage and green spinach. Combine completely. Add noodles, two tablespoons soy sauce, 1 Tablespoon sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Reduce heat to medium and continue cooking until all ingredients are heated through.