Japanese-Style Shirataki Japchae

Ingredients

• 16 ounces shirataki noodles (konjac)
• 0.5 pounds lean beef sirloin, thinly sliced
• 1 bunch spinach, blanched and squeezed dry
• 1 medium carrot, julienned
• 4 large shiitake mushrooms, sliced
• 3 tablespoons soy sauce
• 2 tablespoons mirin
• 1.5 tablespoons toasted sesame oil
• 1 clove garlic, minced
• 1 teaspoon toasted sesame seeds(optional)

Instructions

1. 1

   Rinse the shirataki noodles under cold water for 2 minutes, then boil in plain water for 3 minutes to remove the earthy scent.

2. 2

   Drain the noodles and pan-fry them in a dry skillet over medium heat for 5 minutes to remove excess moisture until they squeak.

3. 3

   In a small bowl, whisk together the soy sauce, mirin, and minced garlic to create the seasoning sauce.

4. 4

   Heat a splash of oil in a large wok and stir-fry the beef until browned, then set aside.

5. 5

   In the same wok, sauté the carrots and shiitake mushrooms until softened, about 3-4 minutes.

6. 6

   Add the dry shirataki noodles, cooked beef, and blanched spinach back into the wok.

7. 7

   Pour the seasoning sauce over the mixture and toss continuously for 2 minutes until the noodles absorb the liquid.

8. 8

   Remove from heat, drizzle with toasted sesame oil, and garnish with sesame seeds before serving.