Jap Chae

5 dried shiitake mushrooms
1/4 lb. beef, sliced thinly
3/4 tsp. soy sauce
1 package (10 to 12 oz.) dried Korean sweet potato noodles
1/2 bunch spinach, washed
1 egg
1/4 tsp. salt
2 Tbsp. oil
1 small onion, cut into thin wedges
1 large carrot, julienned
3 cloves garlic, minced
2 tsp. soy sauce
1 Tbsp. sesame oil
1/2 tsp. black pepper
Toasted sesame seeds

Soak mushrooms in warm water for 20 minutes or until soft. Drain, reserving soaking water, and cut into strips.
Season beef with soy sauce and set aside.
In a large pot of boiling water, cook noodles until barely cooked and still chewy. Add spinach then drain and rinse with cold water.
In a small bowl, beat egg and add salt.
Heat 1 Tbsp. oil in a large skillet or wok over medium-high heat.
Pour in egg and swirl around to form a thin sheet. Cook until set, flip over and cook for 10 seconds. Remove and set aside.
Heat remaining oil in wok. Add onion, carrot and garlic. Stirfry 2 minutes.
Add beef and brown slightly. Add mushrooms, reserved soaking water, soy sauce, sesame oil and pepper.
Add parboiled noodles and spinach. Stirfry until hot, about 4 minutes.
Season with additional soy sauce and sesame oil.
Garnish with cooked egg cut into thin strips and toasted sesame seeds.

Makes 4 servings

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