Stir-fried mixture
Instructions:
- For this dish, use Korean potato starch noodles which are springy in texture and need about 8 minutes cooking. Bean thread vermicelli, which are more easily obtainable, may be substituted.
- 250 g (8 oz) fillet or rump steak, thinly sliced;
- 1 tablespoon soy sauce;
- 1 teaspoon sugar;
- 2 finely chopped spring onions;
- 2 teaspoons finely chopped garlic;
- 1 tablespoon toasted and ground sesame seeds;
- ½ teaspoon ground black pepper;
- 1 tablespoon sesame oil;
- 2 tablespoons dried wood fungus;
- 250 g (8 oz) sweet potato starch noodles (dang myun);
- salt;
- 3 tablespoons peanut oil;
- 1 red capsicum, finely shredded;
- 6 spring onions, diagonally cut into bite-sized lengths;
- 2 teaspoons Korean chilli bean paste (gochu jang) (optional).
- Marinate the beef in a mixture of the soy sauce, sugar, spring onions, garlic, sesame seeds, pepper and sesame oil. Set aside for 30 minutes.
- Soak the wood fungus in warm water for 20 minutes and cut into bitesized pieces, discarding any tough bits.
- In a large pot of lightly salted boiling water cook the noodles until tender. Drain in a colander, run cold water over them and drain once more.
- Heat a wok, add half of the peanut oil and stir-fry the vegetables until just tender. Remove from the wok, add remaining peanut oil and on high heat fry the marinated beef for about 3 minutes, until the colour changes. Add the noodles and mix well, then return the vegetables and toss until combined. If liked, add Korean chilli bean paste to the pan and mix through the noodles.