Japchae glass noodles with beef and veg

Slippery, chewy Korean sweet potato noodles tossed with beef, spinach and colourful veg in a sweet sesame-soy dressing. Traditionally a party dish, but easy enough for any night.

Ingredients

• 250 g Glass noodles, sweet potato noodles
• 60 ml Soy sauce
• 25 g Soft brown sugar
• 25 ml Sesame oil
• 0.2 Garlic, 2 cloves, crushed
• 250 g Beef stir-fry strips, sliced thinly
• 30 ml Vegetable oil
• 1 Onions, thinly sliced
• 120 g Carrots, cut into matchsticks
• 1 Peppers, red, thinly sliced
• 150 g Mushrooms, sliced
• 150 g Spinach
• 3 Spring onions, cut into short lengths
• 10 g Sesame seeds
• 2 Eggs, beaten

Method

1. Boil the noodles until soft and chewy, then drain, rinse in cold water and snip into shorter lengths with scissors. Toss with a spoonful of the sesame oil so they do not stick.
2. Mix the soy sauce, sugar, the rest of the sesame oil and the garlic. Toss the beef with 2 tablespoons of it.
3. Cook the beaten eggs as a thin omelette in a lightly oiled frying pan, roll up and slice into thin ribbons.
4. Stir-fry the beef in a little oil in a wok over a high heat until browned, then lift out onto a plate.
5. Add the rest of the oil and stir-fry the onion, carrots, pepper and mushrooms until just tender. Add the spinach and spring onions and toss until wilted.
6. Add the noodles and the rest of the dressing and toss over the heat until hot and glossy. Return the beef, toss again and serve scattered with sesame seeds and egg ribbons.