Chef InHyeo Hwang, Korea


8 oz. Glass noodle

1 Carrot

4 oz. Spinach,

1/2 Onion

Meat (can be pork or beef)

4 oz. Shitake mushrooms

2 cloves, Garlic

4 tbsp. Soy sauce

1 tbsp. sugar

1 1/2 tbsp. Sesame oil

Salt and pepper to taste

1 tbsp. Vegetable oil

Method of Preparation:

1.Soak the glass noodle in the room temperature water, fully submerged. Cut carrots, onion, bell pepper, and meat to julienne cut.

2.Blanch and shock spinach. Saut vegetables separately with salt and pepper. Saut mushrooms with garlic paste, salt and pepper.

3.Saut meat with garlic paste, soy sauce and pepper. Saut already soaked glass noodle

with soy sauce, sugar, and sesame oil mixture without oil, add water if needed.

4.Put all other sauted ingredients into the pan and saut with glass noodle. Use sesame seeds and egg for garnish (optional).