Eva Pau's Asian Kitchen airs Wednesdays at 8:30pm on RTÉ One.
Ingredients
Serves 2
- 100g of Korean Style Vermicelli ( Sweet Potato glass Noodle)
- 100g raw beef (sliced into small strips)
- ½ red pepper
- ½ carrot
- ½ small onion
- 60g of Chinese spinach (or local)
- 2 stalks of scallion, cut into 2 inch pieces
- 50g fresh shiitake mushroom (re-hydrated dry also works)
- 3 cloves of garlic (finely chopped)
Marinade for Beef:
- 1 tsp of soy sauce
- 2 tsp finely grated fresh Korean pear (or local)
- ¼ Salt
- ½ tsp Sugar
- ¼ tsp black pepper
- ½ tsp sesame oil
Noodle Dressing:
- 3 tbsp of Korean soy sauce (or light soy)
- ½ tbsp Sesame oil
- 1/2 tbsp Roasted sesame seed
- 1 tsp Chopped garlic
- 1 tbsp of sugar
- ½ tsp of black pepper
Method
- Finely slice the carrot, onion, red pepper, shiitake mushrooms, scallion, garlic, Chinese spinach and set aside.
- Marinade the beef and set aside.
- Cook the Korean Glass noodles in hot boiling water for 7- 8 minutes until soft.
- In a large bowl, mix all the ingredients for the noodle dressing.
- When the noodles are ready, drain them through a sieve and pour them into the large bowl with the noodle sauce.
- Now, saute all the vegetables. Into a pan, add some oil, lightly sauté the onion, carrot and red pepper for 2 minutes, add the spinach and spring onion and stir fry for a further 2 minutes until they are soft but still with a bite to it. Season with a little salt before transferring it into the bowl with the noodles.
- Now stir fry the beef and mushrooms in a hot oiled pan for 2-3 minutes, until the beef is cooked and the mushrooms are soft. Add this into the bowl with noodles. Mix well and ready to serve.
