Categories: Asian, Korean, beef, noodles

Ingredients

• 100g lean beef
• 200g “Japchae” sweet potato noodle
• 1 onion cut into thin strips
• 1 carrot cut into thin strips
• 1 green capsicum cut into thin strips
• 6 “Pyogo” shiitake mushrooms, soaked and cut into thin strips
• 1 egg, white and yolk separated, each beaten, fried thinly and cut into strips
• Salt
• Vegetable oil
• **Marinade (for beef)
• 4 tsp soy sauce
• 2 tsp sugar
• 2 tsp sesame oil
• Black pepper
• **Sauce
• 4 tbsp soy sauce
• 2 tbsp sugar
• 2 tbsp sesame oil

Directions

1. Cut beef into thin strips and marinate.

2. Soak the sweet potato noodle in water for a few minutes.

3. Cook in plenty of boiling water for 5 minutes.

4. Rinse in cold water and drain well.

5. Cut noodles into roughly 10-15 cm lengths.

6. Mix with sauce.

7. Stir-fry the vegetables separately in a lightly greased pan with a pinch of salt, set aside.

8. Stir-fry the marinated meat and the mushroom separately and set aside.

9. Stir-fry the noodles for a couple of minutes and put into a large bowl.

10. Combine all the ingredients.

11. Add more soy sauce, sugar or sesame oil to taste.

12. Place thinly sliced egg white and yolk on top of noodles for garnish.

13. Heat before serving (or serve cold).

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