| 1 pack transparent noodle (dangmyun), |
| (soaked in hot water for 30 minutes, drained) |
| 1 medium onion, thin sliced |
| 1/2 carrot, thin julienne |
| 1 bunch spinach, blanched, cut into 3 inches |
| 10 oz thin slice beef |
| 5 green onions, cut in a bias |
| 7 shiitake mushrooms, rehydrated, thin sliced |
| oil to saute |
| salt and pepper |
| 2 tbsp sesame seeds |
|
| Beef marinade: 1 tbsp soy sauce, 1 tbsp sugar, 1 tsp
sesame oil,
1 tsp minced garlic, | | 1/4 tsp pepper, 1/2 tsp sesame seeds |
| Shiitake marinade: 1/2 tsp soy sauce, 1 tsp sugar, 1 tsp
sesame oil |
| Noodle seasoning: 1 and 1/2 cup water, 1/4 cup sugar,
2 tbsp soy sauce, 4 tbsp vegetable oil |
|  In a non stick pan, add oil and saute vegetables.
All ingredients have to be cooked separately.
To use the same pan, start with light color vegetable.
An ideal order will be onion - green onions - carrot -
shiitake mushrooms - beef.
The vegetables don't have to get any color, just need
to be softened.
Saute and move to a big bowl to cool a little bit.
Put a non-stick wok or large pan on a medium heat.
Add dang myon seasoning, pour in dang myon.
Bring to a boil, stir occasionally for a few minutes until
dang myon absorbs water.
In about 10-15 minutes they start to stick together.
From this point, stir constantly until the noodle gets
soft and translucent.
Take off from the heat, let cool for a while.
If needed cut the length.
Mix with vegetables, sesame seeds, salt and pepper to
taste. |
|
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