RecipeRooster

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Ingredients
250 g korean sweet potato starch noodles
100 g rib eye fillet
120 g carrots, julienned
110 g spinach
50 g red bell pepper, julienned
105 g yellow onion, thinly sliced
100 g shiitake mushroom, thinly sliced
1 egg, separated
Spinach Seasoning:
¼ tsp. fine salt
½ tsp. garlic, minced
1 tsp. sesame oil
Beef Marinade:
1 Tbsp. soy sauce
1 tsp. rice wine (mirin)
½ tsp. garlic, minced
1 tsp. sesame oil
Noodles and Mushroom Marinade:
4 Tbsp. soy sauce
1 Tbsp. honey
1 Tbsp. brown sugar
1 Tbsp. sesame oil

For this dish everything needs to be cooked separately then combined in the end. I also cooked the all the noodles in the bag 600g.

Spinach: blanch in boiling water for 5-10seconds, rinse with cold water, squeeze spinach to remove excess water, then mix in the seasoning.

Mushroom: used 1 Tbsp. of prepared marinade, set aside.

Noodles: Boil in water for 7min, drain, rinse with cold water, and cut noodles 6-8 inches. Then mix in the marinade, set aside.

Egg: cook the whites and yolk separately, slice thinly for garnishing

Onion: cook (1-2min) in 1-2 tsp. oil with a pinch of salt and set aside.

Carrots: cook(1-2min) in 1-2 tsp. oil with a pinch of salt and set aside.

Red bell pepper: cook(1-2min) in 1-2 tsp. oil with a pinch of salt and set aside.

Mushroom: cook (1-2min) in 1-2 tsp. oil and set aside.

Meat: cook in 1-2 tsp. oil and set aside.

Noodle: put noodles in wok on low to medium heat. Heat until noodles are shiny (or just warmed throughly). Turn off heat and mix everything in.