Jap Chae (Korean Stir Fry Noodles - GF

• Meat

  • 6 oz Beef

• Produce

  • 8 oz Baby spinach
  • 2 Carrots
  • 4 Garlic cloves
  • 2 whole stalks Green onion
  • 8 oz Mushrooms, white
  • 1 Onion, medium
  • 4 Shitake mushrooms, large dried

• Condiments

  • 4 tbsp Soy sauce

• Pasta & Grains

  • 10 oz Sweet potato starch noodles

• Baking & Spices

  • 2 tbsp Granulated sugar
  • 2 tbsp Sesame seeds, Toasted
  • 1 Table salt and freshly ground black pepper

• Oils & Vinegars

  • 1 Olive oil
  • 4 tbsp Sesame oil, Asian toasted

Found on chewoutloud.com

Description

Ingredients

• 6 oz beef (filet mignon or boneless ribeye recommended for tenderness) cut into bit size strips
• 4 garlic cloves, minced, divided
• 1 TB plus 3 tsp granulated sugar, divided
• 4 TB soy sauce, divided
• 4 TB Asian toasted sesame oil, divided (caramel brown in color; found in Asian aisles of grocery stores)
• olive oil for cooking
• 1 medium onion, thinly sliced
• 2 carrots, peeled and cut into matchsticks
• 4 large dried Shitake mushrooms, soaked in warm water 1-2 hours to soften, cut into thin strips
• 8 oz white mushrooms, thinly sliced
• 8 oz baby spinach leaves (bagged/prewashed is easiest)
• 10 oz Sweet potato starch noodles (sometimes called sweet potato vermicelli or Dangmyeon)
• 2 whole stalks green onion, ends removed, cut into bite size pieces
• table salt and freshly ground black pepper
• 2 TB toasted sesame seeds for garnish

Directions

• In a bowl, combine beef with half of the minced garlic, 1 tsp sugar, 2 tsp soy sauce, 1 tsp sesame oil, and ¼ tsp ground black pepper. Stir to combine, cover, and chill in fridge.
• In a large nonstick pan, add 2 TB olive oil over medium heat. Once oil is hot, add onion, carrots, shitake mushrooms, and a pinch of salt (1/8 tsp.) Cover and stir over medium heat about 3 minutes or until onion is translucent. Add white mushrooms and pinch of salt. Stir for 2 minutes or until mushrooms just turn soft. Add spinach and stir jut until wilted. Transfer mixture to a very large bowl, cover, and keep warm.
• Bring a large pot of salted water to boil.
• Meanwhile, in the same nonstick pan (now empty,) add 1 TB olive oil, beef, and green onions over medium heat. Stir until beef is no longer pink. Add beef mixture to the large bowl of veggies and cover.
• Place noodles into the large pot of boiling water, stirring often, 7-8 minutes or just until noodles are soft and chewy. Drain, rinse briefly with cold water, draining well. Using kitchen shears, make a few cuts through the noodles so they arent as long. Place noodles back in empty pot. Add 3 tsp sugar, 2 tsp soy sauce, and 4 tsp sesame oil. Toss well to combine.
• Mix together the noodles and the beef/veggie mixture (either in large bowl or large pot.) Add remaining garlic, sugar, soy sauce, and sesame oil. Add salt/pepper to taste. Toss well by hand. Sprinkle on toasted sesame seeds and serve warm or at room temp.