This recipe will easily serve a healthy 6-8 portions (maybe even more). Halve the recipe if serving fewer because these noodles will only keep for about 1-2 days (longer than that, the noodles get mushy).
1 lb. boneless pork country ribs or loin, or beef tenderloin, cut into thin strips
2 tbsp. soy sauce
2 tsp. sugar
1/2 tsp. black pepper
2 tsp. sesame oil
1 clove finely minced garlic
1 green onion, chopped
10 oz. fresh spinach leaves
1 tsp. soy sauce
1 tsp. sesame oil
pinch of black pepper
16 oz. dried Korean sweet potato noodles ('Dang myun')
1 tbsp. soy sauce
1 tbsp. sesame oil
1 tsp. sugar
6 dried shiitake mushrooms, soaked in hot water for 15-20 minutes, then sliced
1 cup dried shredded wood ear fungus, soaked in hot water 15-20 min. (optional)
1 medium onion, thinly sliced
4-5 scallions, cut into 1" sections along the bias
4-5 cloves garlic, finely chopped
1 8-oz. box sliced button mushrooms
1 large red bell pepper, seeded and julienned
1 jalapeno pepper, seeded and sliced
1 large carrot, cut into matchsticks (julienned)
4 eggs, lightly beaten
8-oz package of artificial Krab (optional)
1 piece of Kamaboko fish cake, thinly sliced (optional)
5 tbsp. soy sauce
2 tbsp. sugar
1 tbsp. sesame oil
1 tbsp. kosher salt
1/2 tsp. black pepper
1 tbsp. toasted white sesame seeds
1. Place the sliced meat in a bowl, cover, and refrigerate until ready to use.
2. Place the dried shiitakes and dried wood ear fungus (if using) in a bowl and cover with very hot water. Let sit for at least 15-20 minutes or until softened. Remove the shiitakes, squeeze dry, and cut into slices. Add the shiitakes and wood ear to the meat, add the marinade, stir well to combine, cover and refrigerate until ready to use.
3. Chop and julienne all the remaining veggies and set aside.
4. Add a couple teaspoons of oil in a small saute pan over medium high heat. Add half of the beaten egg and swirl to spread the egg evenly into a thin layer. After about 30 seconds, when the bottom just begins to set, lift the egg gently with a spatula to let some of the raw egg run under. Flip the egg, cook for another 5 seconds, then remove to a plate. Repeat with the remaining beaten egg. Once the scrambled eggs are cool enough to handle, stack the egg layers on top of each other, cut in half, the slice into thin strips. Set aside.
5. Bring a large pot of water to a boil. Add the spinach and blanch for 20-30 seconds. Remove with a slotted spoon to a colander and immediately run under cold water to stop the cooking. Squeeze dry, then roughly chop on a chopping board. Place the spinach in a small bowl, toss with the spinach seasonings, and set aside.
6. Bring the same pot of water back up to a boil. Add the noodles and cook 5-10 minutes over medium high heat, until just tender. Drain the noodles in a colander and cut a few times with kitchen shears. Pour noodles back into the dry pan, toss with noodle seasoning, and set aside.
7. Heat 2-3 tsp. of oil in a large skillet or wok. Add the sliced onions and saute for 2-3 minutes. Add the scallions and minced garlic and toss for 30 seconds. Pour the mixture over the noodles.
8. Heat 2-3 tsp. oil over medium high heat in the same pan and add the sliced button mushrooms, season with a pinch of salt, and stir-fry another 2-3 minutes until the mushrooms have softened. Pour the mixture over the noodles.
9. Place the skillet back on the stove, add 2-3 tsp. oil over medium high heat. Add the julienned carrots and saute for 1-2 minutes (add 1 tbsp. of water if the pan gets too dry). Pour over the noodles.
10. Heat 2-3 tsp. oil in the pan, add the julienned bell pepper, jalapeño, and a pinch of salt and continue stir-frying for 1-2 minutes or until the veggies are just al dente. Add to the noodles.
9. Place the skillet back on the stove, add 2-3 tsp. oil over medium high heat. Add the meat-shiitake-wood ear mixture and saute 2-3 minutes. Add the Krab and/or sliced fish cakes, if using. Continue stir-frying for several minutes until the meat is just cooked through. Add to the noodle mixture.
10. Add the spinach and egg shreds to the noodles. Add the sauce ingredients and sesame seeds and gently stir everything together until well blended. Taste and re-season, as needed.
11. Serve warm or at room temperature.
Combine the shiitakes, wood ear fungus, and pork shreds with the marinade. Toss well, cover and refrigerate 20 min to 2 hours.
Add a couple teaspoons of oil in a small saute pan over medium high heat. Add half of the beaten egg and swirl to spread the egg evenly into a thin layer. After about 30 seconds, when the bottom just begins to set, lift the egg gently with a spatula to let some of the raw egg run under. Flip the egg, cook for another 5 seconds, then remove to a plate. Repeat with the remaining beaten egg.
Place the chopped spinach in a bowl and season with soy sauce, sesame oil and black pepper. Set aside.