This addictive noodle dish is a classic in Korean traditional cooking, and you’ll taste why! The springy toothsome texture of the noodles and the medley of vegetables are a crowd pleaser. Throw in any protein you like or make it vegetarian, whatever you choose to suit your taste.
How to make the beef
Mix all of the beef ingredients together in a bowl, cover and marinate in the fridge for at least half an hour.
How to make the noodles
Prepare the noodles according to the packet instructions, using your Hotspot boiling water. Then drain and rinse them in cold water. Place in a mixing bowl with the soy sauce and toss until coated.
How to make the omelet
Heat the vegetable oil in a large non-stick frying pan over medium-low heat. Season the eggs with a pinch of salt. When hot, pour in the eggs to make a thin omelet. Cook slowly for 3-4 minutes, to avoid browning the omelet, then flip over and cook the other side until set. Slide the omelet onto a chopping board and fold in half. Cut into 5mm strips, set aside.
How to make the vegetables
Heat the vegetable oil in a wide, deep-sided pan over a medium heat. Tip in the onions and garlic and fry gently, without browning, for about 5 minutes, until softened and translucent.
Place the carrots into a heat proof bowl and cover with Hotspot boiling water. Cover with cling film and allow to stand. Do the same with the broccolini. Allow to stand for ten minutes, then drain.
Increase the heat to medium-high, add the marinated beef and any juices in the bowl and cook for 2 minutes. Stir in the spring onions, carrots, mushrooms and broccolini. Cook for 3-4 minutes, or until all of the vegetables are tender.
Tip in all the remaining vegetable ingredients, plus the noodles and stir-fry for about 2 minutes, or until the noodles are glossy and hot through. Top with the omelet, sliced chilies, and spring onions and sprinkle with sesame seeds. Serve at once.
Cook’s note: sweet potato glass noodles, also called Korean vermicelli or sweet potato vermicelli, are Korean noodles made from sweet potato starch. They are long, thin, translucent noodles with a slightly chewy texture. Buy them in Asian stores or from online suppliers. If you can’t get hold of any, substitute rice vermicelli noodles which are available from most supermarkets.
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