To be honest, I didn't obey every rule in the recipe. I bought fresh shiitake and not dried, I used pork, no red pepper, but I did throw in some cabbage and garlic chives. I used the egg white and yolk when I made the egg strips, and I cut them in the pan into chunks and not into the thin strips she suggested.
I didn't marinate the meat and mushrooms---I just ran out of time and didn't plan ahead well enough. But it got rave reviews, including mine.
This amount made enough for the 4 of us plus some yummy leftovers.
I did it my way (and tried to combine steps if possible)...
You'll need:
- about 500 g thinly-sliced pork
- 500 g Korean sweet-potato glass noodles
- 2 carrots, peeled and julienned
- 1/4 head of cabbage, chopped small
- 4 or 5 strands of garlic chives, chopped
- handful of frozen spinach
- 1 onion, sliced thinly
- chopped green onions
- gluten-free soy sauce to taste
- white or brown sugar to taste
- sesame oil to taste
- 1 egg
- 4 or 5 garlic cloves, minced
- 1 pack fresh shiitake mushrooms
- 1 pack fresh shimeji mushrooms
- neutral oil
- black pepper
- toasted sesame seeds
- kimchi to eat alongside if desired
Do this:
Lightly fry a beaten egg, let it cool, and slice thinly.
Bring a big ol' pot of water to a boil and boil the noodles for about 7 minutes, then drain and rinse them, and chop them twice. Put them into a large bowl and add a teaspoon each of sugar, soy sauce, and sesame oil, and mix into the noodles.
In a big frying pan, add some neutral oil and stir fry the veg, starting with the harder ones first, and adding in the spinach, meat, and garlic near the end.
Add some soy sauce, sugar, and sesame oil.
In a big pot, by hand mix the noodles, veg, meat, an extra minced garlic clove, soy sauce, sesame oil, sesame seeds, and sugar.
On plates, top your noodle mixture with the egg and more sesame seeds.
Devour!
