Chapchae (Noodles With Beef and Mixed Vegetables)

From cookinglight. Chapchae is a Korean noodle dish. I think you can substitute the steak with other meats or seafood--it's mostly to add a little meaty flavor. * I use the sweet potato noodles for more authenticity in place of the bean thread noodles (I boil them for 5 minutes then rinse with cold water thoroughly). It takes a while to make this but it's really authentic and flavorful.

• Ready In: 1 hr 30 mins
• Serves: 4
• Yields: 7 cups

Ingredients

• Beef

• 1  teaspoon cornstarch
• 8  ounces beef eye round, trimmed and thinly sliced
• 1  tablespoon low sodium soy sauce
• 1 1⁄2 teaspoons  minced peeled fresh ginger
• 2  teaspoons  gochujang  or 2  teaspoons sambal oelek
• 1⁄2 teaspoon  dark sesame oil
• 3  garlic cloves, minced
•  cooking spray

• Noodles

• 1 (3 3/4ounce) package  uncooked cellophane noodles

• Vegetables

• 1  teaspoon  dark sesame oil
• 1  teaspoon  vegetable oil
• 1⁄2 teaspoon crushed red pepper flakes
• 5  garlic cloves, minced
• 3  cups  sliced  shiitake mushroom caps (about 6 ounces mushrooms)
• 1  cup  diagonally sliced green onion
• 1  cup  julienne-cut carrot
• 1 (10 ounce) bag fresh spinach

• Remaining ingredients

• 1⁄3 cup low sodium soy sauce
• 1  tablespoon brown sugar
• 1  tablespoon rice vinegar
• 1  tablespoon  dark sesame oil
• 1  tablespoon sesame seeds, toasted

Directions

1. To prepare beef, sprinkle cornstarch over beef; toss to combine. Add 1 tablespoon soy sauce and next 4 ingredients (1 tablespoon soy sauce through 3 garlic cloves); toss well to coat. Cover and refrigerate 30 minutes to 1 hour.
2. Heat a large nonstick skillet or wok coated with cooking spray over medium-high heat. Add beef mixture; stir-fry 3 minutes or until done. Remove mixture from pan. Cover and keep warm.
3. To prepare noodles, pour boiling water over noodles; let stand 10 minutes or until tender. Drain and rinse with cold water. Drain. Snip noodles several times with kitchen shears.
4. To prepare vegetables, wipe skillet or wok clean with paper towels. Heat 1 teaspoon sesame oil and vegetable oil in pan over medium-high heat. Add red pepper and 5 garlic cloves; stir-fry 30 seconds. Add mushrooms, onions, and carrot; stir-fry 3 minutes. Add half of spinach; stir-fry 2 minutes or until spinach wilts. Add remaining spinach; stir-fry 2 minutes or until spinach wilts.
5. Reduce heat to medium-low. Add beef mixture and noodles to pan, stirring well to combine. Combine 1/3 cup soy sauce, brown sugar, vinegar, and 1 tablespoon sesame oil, stirring with a whisk. Drizzle over noodle mixture; stir well to combine. Cook over medium-low heat 3 minutes or until thoroughly heated. Sprinkle with sesame seeds.