Japchae (Korean Glass Noodle Stir Fry)

MAIN INGREDIENTS:--
250 g Korean sweet potato starch noodles (dangmyeon)
100 g rib eye fillet
1 carrot, rinsed, peeled & julienned
110 g baby spinach, rinsed & drained
¼ small orange capsicum, rinsed & julienned
1 onion, peeled, rinsed, thinly sliced
100 g shiitake mushroom, washed, stems removed & thin sliced
SPINACH SEASONING:--
¼ tsp fine salt
½ tsp minced garlic
1 tsp sesame oil
BEEF MARINADE:--
1 tbsp soy sauce
1 tsp rice wine (mirin)
½ tsp minced garlic
½ tsp SIDS CRAZY SALT
¼ tsp ground black pepper
1 tsp sesame oil
NOODLES & MUSHROOM MARINADE:--
4 tbsp soy sauce
1 tbsp runny honey
1 tbsp brown sugar
1 tbsp sesame oil
¼ tsp SIDS SALT & PEPPER
FINISHING TOUCH:--
1 tbsp sesame seeds
1 tbsp sesame oil
1 extra large egg, white and yolk separated
OTHER:--
rice bran oil for cooking
sea salt
water to boil spinach & noodles

Prepare the rib eye fillet by gently wiping/soaking off the blood with kitchen paper. Thinly slice it and put the strips into a bowl. Add the beef marinade ingredients including SIDS CRAZY SALT and gently mix the sauce into the meat. Cover the bowl with food wrap and leave it on the bench for about 30 minutes. (until you get the rest of the ingredients ready)
Put the sliced mushroom into a bowl and add 1 tbsp of “noodles & mushroom marinade” mixture including SIDS SALT & PEPPER. Mix them well. Leave it on the bench until you cook it. (in about 20 minutes)
Boil some water in a pot then dip the spinach in for 5-10 seconds and scoop it out with strainer. (or you can drain the water out) Quickly cool down the spinach by running it under cold tap water. Squeeze the spinach to remove any excess water and put it into a mixing bowl. Add the “spinach seasoning” and mix them evenly and lightly. Put it into a large mixing bowl where we will be adding all the other ingredients in later.
Boil some water in a large pot and add the noodles then boil for 7 minutes. Drain the water, rinse in cold water to cool down the noodles and let the water drain for 1-2 minutes. Cut the noodles with a pair of kitchen scissors a couple of times. (between 15-20 cm length is good) Move the noodles into a mixing bowl and pour in the rest of the “noodles & mushroom marinade” mixture. Mix them well then leave on the bench until you cook it. (in about 10 minutes)
Follow the order if you can. We are cooking lighter colour to darker colour and will be using only one non-stick pan. Once each step is completed, move them into the large mixing bowl, (except for the first two – egg white and egg yolk) where we will be mixing all ingredients in before serving.
Beat the egg white with a fork. Add some cooking oil (1 tsp) and spread it well. Pour the egg white mixture and cook both sides on low heat. (1-2 minutes) Move it onto a plate or clean cutting board.
Beat the egg yolk with a fork. Add some cooking oil and spread it well. Pour in the egg yolk mixture and cook both sides on low heat. (1-2 minutes) Move it onto a plate or clean cutting board.
Add some cooking oil, (1-2 tsp, if necessary) the onion and pinch of salt and stir fry it until it is cooked (1-2 minutes) on low to medium heat.
Add some cooking oil, (1-2 tsp, if necessary) the carrots and pinch of salt and stir fry until it is cooked (1-2 minutes) on medium heat.
Add some cooking oil, (1-2 tsp, if necessary) the orange capsicum and pinch of salt and stir fry until it is cooked (1-2 minutes) on low to medium heat.
Add some cooking oil, (1-2 tsp, if necessary) pour in the marinated mushroom (including the residue sauce from the bowl) and stir fry until it is cooked (1-2 minutes) on low to medium heat.
Add some cooking oil, (1-2 tsp, if necessary) pour in the marinated meat and stir fry until it is cooked (2-3 minutes) on medium heat.
Add some cooking oil, (1-2 tsp, if necessary) marinated noodles and stir fry until it is cooked (2-3 minutes) on low to medium heat.
Thinly slice the egg white and egg yolk like match sticks. Add them into the large mixing bowl as used above.
Add the rest of the “finishing touch” ingredients – sesame oil and sesame seeds in the large mixing bowl and mix them gently and evenly with your hands. (Watch your hands as the ingredients, particularly the noodles, might be still hot. You can also use a salad server to mix initially then mix with your hands once it cools down enough) Serve and enjoy.