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By: David T.
| Description: | ||
| Time: | 1 hr 30 min (15 min to prepare, 1 hr 15 min to cook) | |
| Meal type: | Dinner | |
| Ethnicity: | Korean | |
| Number of Servings: | 2 | |
| Ingredients: | ||
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0.5 pound Lean beef 0.25 pound Pork -- Optional 3 tablespoons Soy sauce 1 tablespoon sugar 0.5 teaspoon black pepper 0.5 teaspoon Garlic powder or 1-2 cloves chopped garlic 2 tablespoons Sesame seed oil 0.333333 pound Vermicelli/bean cellophane noodles -- 1-2 packages 1 cup Cooked Spinach (parboiled) -- Rinsed and drained 2 each Large Carrots -- Cut into matchsticks, Medium Green onions (scallions) -- Cut in 1″ pieces 2 each Medium White onions -- Chopped 1 package Shiitake mushrooms -- Soaked in water 7 each Whole Mushrooms 1 each Large Egg (optional) -- Beaten and Fried |
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| Directions: | ||
| 1. Cut the beef and pork into fine strips and fry with the soy sauce, sugar, pepper, and sesame oil until well cooked and tender. 2. Parboil the spinach and rinse in cold water; squeeze out the excess water and chop into small strips. 3. Cook the noodles in plenty of boiling water until soft. This will take only about 2-4 min. Rinse in cold water. Cut noodles crosswise 2-3 times with scissors. 4. Fry the carrots and onions gently together in a lightly greased (sesame seed oil, or margarine) pan for 10 min. to soften; do not brown. 5. Soak the dried mushrooms in warm water for 10 min., then cut them into strips and fry in the same way you fried the vegetables. Also, saute the regular mushrooms. 6. Just before serving, saute the Chinese noodles in a large deep pan; add 1 teaspoon soy sauce, 1 teaspoon sesame oil, 1/4 teaspoon salt, and 1 Tablespoon sesame seeds. 7. (optional) Beat the egg; fry in one sheet, fold into thirds, then cut into thin strips. 8. Combine all the ingredients, including the spinach: season to taste. The dish can be served warm or cold. |
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| Notes: | ||
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