▢7 ounces Korean potato starch noodles (dangmyeon, 당면) ▢1 carrot (about 3 ounces) ▢1/2 medium onion, preferably sweet variety, (4 to 5 ounces) ▢2 scallions ▢4 ounces lean tender beef (sirloin, chuck tender, rib eye, etc.) or pork loin
▢3 to 4 ounces fresh shiitake mushrooms (or 4 to 5 dried shiitake, soaked until plump) Or oyster mushrooms, wood ear mushrooms or button mushrooms. See note 1. ▢6 ounces fresh spinach (preferably a bunch of spinach) ▢oil for stir frying ▢salt ▢egg garnish (ji
Make sure every component is clean. Chop the carrot into stick-like pieces. Slice the onion thinly. If the scallions are thick, run the knife through the white sections lengthwise before slicing into pieces that are roughly 2 inches long.
Slice the mushrooms into thin strips about 1/4 inch in length after removing the stems. Slice the meat into slender, 2-inch-long pieces.Dan) - not required
In a small bowl, combine all the sauce ingredients and stir until the sugar dissolves. After bringing about 5 cups of water to a boil in a big nonstick pan (see note 2), cook the noodles for 6 to 8 minutes, or until they are totally transparent and soft.
Rinse with cold running water after draining in a strainer. Make sure to drain well. Using a knife or a pair of kitchen shears, roughly cut the noodles into lengths of 6 to 7 inches.
Move to a sizable mixing basin. Add 3 tablespoons of the prepared sauce and mix thoroughly. Pour two cups of water into the same pan. Just blanch the spinach until it wilts when the water boils. After swiftly draining, shock in cold water.
Remove any excess water from the spinach, swish it about with a knife a few times, and sprinkle a little salt on top.
Add 1/2 tablespoon of oil to the skillet, and stir fry the noodles over medium to medium high heat, stirring frequently, until translucent and a bit sticky (about 4 minutes). Transfer back to the mixing bowl.
Add 1/2 tablespoon of oil to the pan, and stir fry the carrot over medium high heat, sprinkling with a pinch of salt. When the carrot sticks are half way cooked, about a minute, push them to one side of the pan to make room for the onion slices. Stir-fry the onion slices until translucent, sprinkling with a pinch of salt. Stir-in the scallion and cook briefly. Do not overcook. The vegetables should be crisp. Transfer to the bowl with the noodles.
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