Japchae (Korean Glass Noodles)

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RECIPE DATA

TITLE: Japchae (Korean Glass Noodles)
SERVES: 3
PREP: 25 min
TOTAL: 40 min

INGREDIENTS
250 g (about 1½ cups) sweet potato starch noodles (dangmyeon)
200 g (about 1¼ cups pieces) beef scotch fillet, thin strips
1 onion, sliced
1 carrot + 1 red capsicum, julienned
150 g (about 2 cups sliced) shiitake, sliced
200 g (about 6⅔ cups lightly packed leaves) spinach
6 cloves garlic
⅓ cup (80 ml) soy sauce
2 tbsp honey
3 tbsp sesame oil + 2 tbsp sesame seeds
1 tsp black pepper
2 eggs (egg ribbons, jidan)

STEPS
1. Put 6 garlic in the bowl. Chop. Add soy, honey, sesame oil, pepper. Mix sauce; tip out.
TM SETTINGS: 3 sec / speed 7
TM SETTINGS: 5 sec / speed 4
2. Put 1 litre water in the bowl; carrot, capsicum, onion, shiitake in the Varoma dish, spinach on the tray. Steam.
TM SETTINGS: 12 min / Varoma / speed 1
3. Boil noodles in a pot 6 min, rinse, cut with scissors. Stir-fry beef in 1 tbsp sauce in a pan.
4. Fry thin egg sheets in a pan, roll and slice into ribbons.
5. Toss noodles, veg, beef and remaining sauce in a big bowl. Egg ribbons and sesame on top.
6. Portion & store: makes ~3 adult portions (~300 g); a kid portion is half. Leftovers: 1 container. Fridge 2 days; freezer Not suitable.

NOTES
Portion size: ~300 g
Batch note: One meal for 2 adults + 2 kids; eat fresh. Varoma steams veg; noodles boiled; tossed in a big bowl.
Kids: Kid portion is half; same full-flavour dish.
Fridge life: 2 days
Freezer life: Not suitable

SOURCE: https://thermomix-workbook.pages.dev/recipes/japchae-korean-glass-noodles/