Jap Chae (Stir Fried Glass Noodles with Vegetables)

This is a favorite Korean dish of mine. I've always been a big fan of noodles, be it sauteed or as a soup, it didn't really matter to me how it was prepared but this one is definitely on my top 3. The Korean vermicelli noodles can be found at the local Korean grocery store.



1/2 pound Korean sweet potato vermicelli noodles. Dang Myun
2 tablespoons sesame oil
¼ lb. thinly sliced mairnated beef

beef marinade :
1 tbsp soy sauce,
1 tbsp sugar,
1 tsp sesame oil,
1 tsp minced garlic,
1/4 tsp pepper

1 onion, julienned
1 carrot, julienned
1 red bell pepper, julienned
3 green onions, cut into 1-inch lengths
1/2 cup dried black mushrooms
2 cloves minced garlic
1 teaspoon sugar
Salt and freshly ground black pepper
1 tablespoon soy sauce
1 tablespoon toasted sesame seeds (optional)

In a bowl, soak the vermicelli in hot water for 15 minutes. Drain the noodles, drop into a pot of boiling water for 30 seconds, and then rinse in cold water. Cut the noodles with kitchen shears.
Heat a large pan. Add 2 tablespoons sesame oil. Saute beef until a done, Add the onion, carrot, red bell pepper, scallions, mushrooms, garlic, sugar, salt and pepper. Let cook for a few minutes, stirring, until the vegetables are cooked but still a little crisp. Transfer the vegetables to a bowl. To the pan add 1 more tablespoon sesame oil. Add the noodles, salt and pepper. Let cook for 1 to 2 minutes, stirring. Add to the vegetables with 1 tablespoon soy sauce and 1 tablespoon toasted sesame seeds and combine.
Transfer to a platter. Serve hot or at room temperature.