Spicy Korean-Style Noodles with Kimchi
This Korean-style noodle dish includes marinated beef, mushrooms, spinach, carrots, onion, garlic, and spicy kimchi with long wheat noodles. The ‘altogether' result is fantastic, and the piquant, vinegary spice of the kimchi gives the dish a flavor all its own.
1/4 cup soy sauce
1 tablespoon sugar
2 tablespoons Chinese rice wine
1 teaspoon chili garlic sauce
1/2 pound beef sirloin or tenderloin, thinly sliced
1 tablespoon sesame oil
4 cloves garlic, finely minced
1 small onion, thinly sliced
6 shiitake mushrooms, thinly sliced
1 carrot, coarsely grated
1 cup beef stock
1 tablespoon cornstarch dissolved in 1/4 cup water
1/2 cup kimchi, coarsely chopped
3 cups baby spinach leaves, washed and trimmed
4 portions of long wheat noodles, prepared according to package directions
Place beef strips in a container with a tight fitting lid. Combine marinade ingredients and pour over beef. Cover and refrigerate for 1 hour (or overnight). Drain beef and reserve marinade for sauce.
Heat sesame oil in a wok or large skillet. Add beef strips and stir-fry until lightly browned. Add garlic, onion, mushrooms and carrot and stir-fry until just tender, 2 to 3 minutes. Add reserved marinade, beef stock, and cornstarch mixture and simmer, stirring constantly, until sauce is slightly thickened. Stir in kimchi and baby spinach and continue simmering until spinach is wilted. Add cooked noodles and toss to thoroughly mix. Serve immediately.