Korean Beef & Vegetables With Noodles - Chap Jae - cooking recipe

Ingredients

8 ounces ground beef
8 ounces cellophane noodles
1 (10 ounce) package frozen chopped spinach
1 (15 ounce) can straw mushrooms, drained
1 1/2 teaspoons minced garlic
1/2 cup chopped onion
1/2 cup chopped green onion
1 cup thinly sliced carrot
1 cup thinly sliced zucchini
1 tablespoon sesame seeds
1 tablespoon sesame oil
1/4 cup soy sauce
3 tablespoons sugar
cooking oil

Preparation

Brown meat in wok; crumble and cook until done; set aside.
Soak noodles in very hot water for 5-10 minutes; cut into 3-4 inch lengths.
Cook spinach according to package directions; drain; rinse in cold water and drain again, squeezing dry.
In a wok over med-high heat, stir-fry garlic, zucchini, onions, green onions, and carrots in small amount of oil until crisp-tender.
Stir in meat, noodles, spinach, and straw mushrooms.
Add sesame seeds, sesame oil, soy sauce, and sugar, mixing well.
Heat through and serve.