3
8
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1
1
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8
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1
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8
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1
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5
10
3
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3
1
1
1/4
1
1
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ar
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Black Mushrooms (1)
Beef, lean
-- Marinade
Soy Sauce
Garlic
Sesame Oil, dark
-- Noodles
Sweet Potato Noodles (2)
Soy Sauce
Sesame Oil, dark
-- Spinach
Spinach leaves
Salt
Sesame Oil, dark
-- Vegetables
Carrot
Onion
Mushrooms (3)
Scallions
-- Seasonings
Garlic
Sugar (4)
Toasted Sesame (5)
Soy Sauce (6)
Sesame Oil, dark
Pepper, black
-----------------
Oil (see steps) (7)
Salt (see steps)
-- Garnish
Egg strips (8)
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Prep - (1-1/3 hr + 1 hr Mushroom soak)
- Soak MUSHROOMS in warm water for at least 1 hour. Remove
stems and squeeze out excess water. Slice caps thin.
- Slice BEEF thin and cut into matchsticks about 2 inches
long.
- Mix together Beef and sliced Mushrooms. Crush
1 cl GARLIC, chop fine and massage all Marinade items
into the Beef mix (or Mushrooms if vegetarian).
- Bring a large pot of water to a boil as for any pasta. Stir in
NOODLES and stir long enough so they don't stick together.
Boil gently until just done, 7 to 8 minutes. They should still be
a bit chewy, but no hard spots.
- Drain Noodles. Lay them out on the cutting board and make
several knife cuts through the pile, at right angles, to make the
noodles short enough to be manageable. Place in a large shallow
mixing bowl and mix in 1 t Soy Sauce and 1 t
Sesame Oil to prevent sticking.
- Bring plenty of water to a boil. Stir in SPINACH for
30 seconds no more. Drain and refresh with cold running water.
Squeeze out excess water. If leaves are large, spread on cutting
board and make a couple of cuts through the pile at right angles.
- Transfer Spinach to a bowl. Mix with 1/2 t Salt and
1 t Sesame Oil, then add to the bowl with the Noodles.
- Scrape CARROT and cut into narrow strips 2 to 2-1/2 inches
long. Best to use a Julienning vegetable peeler.
- Cut ONION in half lengthwise, then slice thin crosswise.
- Slice MUSHROOMS about 1/4 inch thick, however makes sense
for the kind of mushrooms you are using. For King Trumpets I cut
lengthwise into strips.
- Cut SCALLIONS into lengths of about 2 inches and mix with
Mushrooms.
- Crush 3 cl GARLIC and chop fine. Mix together all
Seasoning items.
- Make Egg Strips if using for Garnish.
Run - (30 min)
- In a spacious skillet or sauté pan, heat 2 t Oil
over medium high heat. Stir in Carrots and fry stirring
until just getting tender, about 2 minutes. Add to the bowl with
the Noodles.
- Add 1 t Oil to the pan. Stir in the Onions and
1/4 t Salt. Fry stirring until just translucent, about
3 minutes. They should still have some crunch. Add to the bowl with
the Noodles.
- Add 2 t Oil to the pan. Stir in Mushroom mix and
fry stirring until mushrooms are tender, 4 to 5 minutes. Add to
the bowl with the Noodles.
- Add 1 t Oil to the pan. Stir in Beef mix and fry
stirring until the beef has completely lost its raw color, 3 to
4 minutes. Add to the bowl with the Noodles.
- Add Seasonings mix to the bowl with the Noodles.
Tumble everything together evenly and transfer to a serving bowl.
- Garnish with Egg Strips if desired. Serve warm or at room
temperature.
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