Chef InHyeo Hwang, Korea
8 oz. Glass noodle
4 oz. Spinach,
Meat (can be pork or beef)
4 oz. Shitake mushrooms
2 cloves, Garlic
4 tbsp. Soy sauce
1 tbsp. sugar
1 1/2 tbsp. Sesame oil
Salt and pepper to taste
1 tbsp. Vegetable oil
Method of Preparation:
1. Soak the glass noodle in the room temperature water, fully submerged. Cut carrots, onion, bell pepper, and meat to julienne cut.
2. Blanch and shock spinach. Sauté vegetables separately with salt and pepper. Sauté mushrooms with garlic paste, salt and pepper.
3. Sauté meat with garlic paste, soy sauce and pepper. Sauté already soaked glass noodle
with soy sauce, sugar, and sesame oil mixture without oil, add water if needed.
4. Put all other sautéed ingredients into the pan and sauté with glass noodle. Use sesame seeds and egg for garnish (optional).
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