5 dried shitake mushrooms, rehydrated in 1/2 cup of hot water, stems removed, sliced
1 teaspoon of soy sauce
1 teaspoon of sesame oil
pinch of sugar
300 grams of spinach
1 red onion, sliced
1 carrots, cut into 5-inch julienne
1 red bell pepper, cut into 2-inch strips
1/2 green bell pepper, cut into 2-inch strips
300 grams of string bean, steamed, cut in 2-inch sections
2 tablespoons chopped green onion
2 teaspoons of finely minced ginger
2 teaspoon of chopped garlic
oil
For the sauce:
3 tablespoons soy sauce
2 tablespoons sugar
1 tablespoon honey
1 tablespoon rice wine
1 tablespoon sesame oil
1 tablespoon sesame paste
dash of freshly grounded black pepper
Instructions
Marinate beef in soy sauce and sesame oil for about 1 hour.
Place noodles in a large bowl. Pour boiling water to immerse and soak noodles until pliable, about 20 minutes. Drain and rinse under cool water.
Blanch spinach in boiling water about 1-2 minutes, rinse in cold water, drain.
Mix shitake slices with 1 teaspoon of soy sauce, 1 teaspoon of sesame oil and pinch of sugar.
Heat 1 tablespoon of oil, fry half of ginger and half of garlic, add beef, fry till beef is no longer pink. Remove from the wok.
Heat 1 tablespoon of oil, fry remaining ginger and garlic, pour in water from mushrooms and sauce, mix well. Add noodles, fry till all liquid is absorbed. Remove from the wok.
Heat 1 teaspoon of oil and fry onion about 3 minutes, then remove.
Heat 1 teaspoon oil and fry bell peppers about 5 minutes, then remove.
Heat 1 teaspoon of oil and fry shitake about 3 minutes, then remove.
Return noodles, meat and all vegetables to the wok, mix well. Fry about 3 minutes till all ingredients are warmed up.