Japchae (Korean Glass Noodles with Beef and Vegetables)

• 250 g Glass noodle
• 200 g Spinach
• 200 g Carrot
• 1 large Yellow onion
• 200 g Shiitake mushrooms
• 4 cloves Garlic
• 250 g Minced beef
• 75 ml Light soy sauce
• 2 tbsp Granulated sugar
• 2 tbsp Toasted sesame oil
• 2 tbsp Roasted sesame seeds

1. Bring a large pot of water to the boil. Cook the glass noodles until tender but springy, then drain well in a colander and rinse briefly under cold water to stop the cooking. Tip into a large bowl and toss with 1 tbsp toasted sesame oil to prevent sticking.
2. Prepare the vegetables: thinly slice the onion, slice the shiitake mushrooms, and cut the carrot into fine matchsticks. Peel and finely grate the garlic. Keep the spinach ready to hand.
3. Heat a wok over medium-high heat. Add the minced beef and cook for 4 to 5 minutes, breaking it up, until browned and any liquid has evaporated. Add half the garlic and cook for 30 seconds until fragrant.
4. Add the onion and mushrooms to the wok and stir-fry for 4 to 5 minutes until softened and lightly browned. Add the carrot and cook for 2 minutes until just tender but still bright. Scrape everything into the bowl with the noodles.
5. Return the wok to medium heat and add the spinach with a splash of water. Cook for 1 to 2 minutes until just wilted, then tip into the bowl. Squeeze out any excess liquid from the spinach if it looks watery.
6. In the bowl, add the light soy sauce, granulated sugar, remaining garlic and the remaining 1 tbsp toasted sesame oil. Toss thoroughly with tongs until the noodles are evenly coated and the sugar has dissolved. Taste and adjust by tossing a little longer if needed so the seasoning distributes evenly.
7. Transfer to a serving platter or bowl and sprinkle over the roasted sesame seeds. Serve warm or at room temperature.

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