Categories: Korean

Ingredients

• 1 bundle potato starch noodles (dang myun)
• 1 cup julienne carrots
• 1 cup julienne red pepper
• 1 cup finely sliced onion
• 2 cups fresh spinach
• 1 cup thinly sliced dried chinese black mushrooms
• approx 1 cup soy sauce
• 2-3 tbsp sesame oil
• 2-3 tbsp organic cane sugar
• optional very thinly sliced beef or venison

Directions

1. Boil potato starch noodles as per package instructions. Drain thoroughly and set aside.

2. Re-hydrate mushrooms in bowl of warm water. When fully hydrated, squeeze water out and set aside.

3. Saute each type of vegetable separately. Add dash of soy, sesame oil and sugar to each to taste for each veggie. Saute until al dente.

4. When done cooking each vegetable place into large bowl.

5. Once vegetables are done, cut noodles into smaller strands and add to bowl.

6. Add remaining soy, sugar and sesame oil to bowl and mix thoroughly.

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