Korean Jap Chae Noodles

(From "The Steamy Kitchen Cookbook" Jaden Hair)

2 Tablespoons soy sauce (I used rice vinegar)
1 & 1/2 Table. brown sugar (I used agave, could be left out)
3 oz sliced fresh shitake mushrooms (I used the cheapest white mushroom on sale)
8 oz dried Korean glass noodles -made from sweet potato starch
2 teaspoons sesame oil
2 tablespoons high-heat cooking oil (I used canola)
1/2 cup thinly sliced onion
2 cloves garlic, minced
3 green onions, cut into one inch length, using the green stem too
6 oz thinly sliced sirloin beef (you could leave this out or substitute with a bean)
1 carrot, cut into match sticks
1/4 pound spinach leaves
1 tablespoon sesame seeds
*Handful of bean sprouts

Sit together and set aside-soy sauce and sugar. I did the vinegar and added a little sesame oil to the mix for added flavor since I wasn't using soy sauce.

Boiling water-cook glass noodles for 5 minutes. Immediately drain and rinse with cold water, drain well and toss with sesame oil. Cut up with kitchen shears into shorter noodles (they are really long)

Large wok or saute pan-High heat. When a bead of water sizzles and evaporates on contact, add cooking oil and swirl to coat.

Add-onion, garlic, green onion, and beef slices. Spread out in one layer. Stir fry 1 minute.

Add-carrots, spinach leaves, mushrooms, *and I added a big handful of bean sprouts.

Add-soy sauce/vinegar mixture and noodles. Toss until warmed through. Toss with sesame seeds. (if not using soy sauce, sprinkle with salt. My husband put soy sauce on after and I did a little sea salt)

If you're out of one of the ingredients, throw in whatever you have in your fridge. I added the bean sprouts, and they were awesome. Broccoli or bell pepper or anything would be so good.