Korean jap chae noodles with beef

Ingredients

• 2 tablespoons soy sauce 1
• ½ teaspoons brown sugar
• 3 oz (85 g) sliced fresh shitake mushrooms or ½ oz (15 g) dried wood ear mushrooms
• 8 oz (250 g) dried Korean glass noodles
• 2 teaspoons sesame oil
• 2 tablespoons high-heat cooking oil
• ½ cup (30 g) thinly sliced onion
• 2 cloves garlic, finely minced
• 3 green onions (scallions), cut into 1-in (2.5-cm) lengths
• 6 oz (175 g) thinly sliced sirloin beef
• 1 carrot, cut into matchsticks
• ¼ lb (125 g) spinach leaves
• 1 tablespoon sesame seeds

1. In a bowl, combine the soy sauce and the brown sugar. Set aside. If you’re using dried wood ear mushrooms, soak the mushrooms in very hot water for 15 minutes to rehydrate. Then remove the tough stems.
2. Bring a large pot of water to a boil. Add the glass noodles and cook for 5 minutes. Immediately drain and rinse the noodles with cool water until they are just warm to the touch. Drain well and toss with the sesame oil. Use kitchen shears to cut the noodle strands to 8-inch (20-cm) lengths, if desired, to make them easier to cook and eat.
3. Set a wok or large sauté pan over high heat. When a bead of water sizzles and evaporates upon contact, add the cooking oil and swirl to coat. Add the onion, garlic, green onions and the beef slices, spreading out in one layer. Stir-fry for 30 seconds to 1 minute, or until the beef slices are just slightly pink in the middle. Add the carrots, the spinach leaves and mushrooms. Stir-fry until the carrots are softened, about 1 minute.
4. Pour the soy and brown sugar mixture into the wok. Add the noodles and toss continuously until the noodles are warmed through. Do not overcook the noodles—they should be springy but easy to bite into. Sprinkle on the sesame seeds.