Japchae

Spinach, fresh, 1 bunch
Noodles, sweet potato, Korean, 100 gram
Garlic, 1 clove, minced
Sesame Oil, 1 tsp
*Extra Light Olive Oil, 1 tsp
Prime Rib or Rib-Eye, shabu-shabu, 4.23 oz
Kikkoman Low Sodium Soy Sauce, 1 tbsp
*Fresh Onion, Medium, Raw), 1/4 onion
*Dried Mushroom, 6
Carrots, raw, 1 small, grated
Spring onions, 3, cut into 1" pieces
Sweetzfree, 6 drops

Soak the mushrooms, then slice them. Cook the noodles in a large pot of boiling water for 4-5 min. Immediately drain and rinse thoroughly under cold water. Blanch the spinach in boiling water and rinse immediately in cold water. Squeeze the water from the leaves and form them into a ball. Cut the ball in half. Combine the spinach, half the garlic and 1/2 tsp of the sesame oil in a small bowl and set aside.

Heat the olive oil in a large skillet over medium heat. Add the beef, garlic, 1 tsp soy sauce and remaining sesame oil. Stir-fry until the beef is cooked, about 3-4 min. Add the onions, mushrooms and carrot and cook until the onion is translucent, about 3 min. Add the green onions and stir fry for another 1 min. Remove from heat.

In a large bowl, thoroughly combine everything, including the unused sesame oil, soy sauce and Sweetzfree. Serve warm.

Serving Size: Makes 2 servings

Number of Servings: 2

Recipe submitted by SparkPeople user LESLEY210.