Chinese-Style Stir-fry Japchae

Ingredients

• 6 ounces Dried sweet potato starch noodles (Dangmyeon)
• 1/2 pound Beef flank steak, thinly sliced
• 4 pieces Shiitake mushrooms, sliced
• 1 medium Carrot, julienned
• 2 cups Spinach, washed
• 3 tablespoons Light soy sauce
• 1 teaspoon Dark soy sauce (for color)
• 2 tablespoons Toasted sesame oil
• 3 cloves Garlic, minced
• 1 tablespoon Granulated sugar
• 2 tablespoons Vegetable oil
• 1 teaspoon Toasted sesame seeds(optional)

Instructions

1. 1

   Boil the sweet potato starch noodles for 6-7 minutes until translucent and chewy, then drain and rinse with cold water.

2. 2

   Toss the cooked noodles with 1 tablespoon of sesame oil and the dark soy sauce to prevent sticking and add a deep mahogany color.

3. 3

   Heat a wok over high heat until smoking, add 1 tablespoon of vegetable oil, and sear the beef strips quickly until browned.

4. 4

   Remove beef, add the remaining oil, and stir-fry the carrots, mushrooms, and garlic for 2 minutes using high-heat tossing techniques.

5. 5

   Add the spinach to the wok and toss just until wilted, then return the beef and the prepared noodles to the pan.

6. 6

   Pour in the light soy sauce and sugar, stir-frying vigorously over high heat to achieve 'wok hei' (breath of the wok).

7. 7

   Once the sauce is absorbed and the noodles are hot and glossy, turn off the heat.

8. 8

   Drizzle with the remaining sesame oil and garnish with toasted sesame seeds before serving.