VR Cookbook

DIRECTIONS

Japchae (Korean Glass Noodles) by Robert Chun

1.Slice the onion, carrots and celery In a large frying pan or wok, stir fry the onion, celery and carrots until crisp tender, about 3 - 4 minutes. Remove from pan and set aside. 2. Next stir fry the beef with a little bit of soy sauce (about a teaspoon or so ) and garlic powder to taste. Fry until beef is done but still tender. Remove and set aside. 3. Then add whisked egg to pan and fry so it is like a thin pancake. 4. 5. Remove and slice into thin strips. Boil noodles according to package instructions Drain. 6. Add noodles to pan along with soy sauce, bouillon granules and sesame oil. 7. 8.Next add veggies and meat. 9. Stir in the fresh spinach and cook until wilted. Add the egg and toss everything together. Add more soy sauce to taste. 10.

INGREDIENTS

1 pound shaved beef or ground beef ½ yellow onion, sliced 2 carrots cut into matchsticks 2 celery stalks, sliced

3 -4 TB low sodium soy sauce 1 tsp beef bouillon granules Garlic powder to taste 1 tsp sesame oil

1 (5.29 oz.) bag bean thread noodles (glass noodles) NOT RICE NOODLES Egg 2 cups fresh Spinach Canola oil