Chop Chae

• 2 tablespoons dark sesame oil, plus more as needed
• 1/4 pound boneless sirloin, cut into bits
• 2 medium carrots, julienned or minced
• 1 large onion, thinly sliced and separated into rings
• About 6 ounces precooked fish cake, thinly sliced, optional
• 12 scallions, trimmed and roughly chopped
• 2 cups chopped cooked spinach
• 1 cup trimmed mushrooms, preferably a mixture of oyster, shiitake, and enoki
• 1 tablespoon minced garlic
• 1/2 pound potato starch noodles or glass (mung bean) noodles
• 2 tablespoons soy sauce, or more to taste
• Salt and black pepper to taste
• 1/4 cup pine nuts, lightly toasted
• 1/4 cup lightly toasted sesame seeds (page 596)

1. Bring a large pot of water to a boil.
2. Meanwhile, put 1 tablespoon of the sesame oil in a skillet over medium-high heat.
3. Add the meat and cook, stirring occasionally, until browned, about 5 minutes.
4. Remove with a slotted spoon and place in a large bowl.
5. Cook the carrots in the same skillet, stirring occasionally, just until they lose their crunch, about 5 minutes.
6. Add to the meat.
7. Put the remaining sesame oil in the skillet and add the onion; cook, stirring occasionally, until it begins to brown, about 5 minutes.
8. Remove with a slotted spoon and add to the meat.
9. If youre using the fish cake, add it to the pan now and cook, stirring occasionally, until it begins to brown, about 5 minutes.
10. Remove and add to the meat mixture.
11. Raise the heat to high, add the scallions, and cook, stirring, until they wilt, just 2 or 3 minutes.
12. Add to the meat mixture.
13. Add a little more oil if necessary and stir-fry the spinach over medium heat until hot, 3 to 5 minutes.
14. Add to the meat mixture.
15. Add the mushrooms and garlic and cook, stirring occasionally, until softened, about 5 minutes.
16. Add to the meat.
17. Add the noodles to the boiling water and turn off the heat.
18. The noodles will be tender in about 5 minutes; drain.
19. Add the noodles and soy sauce to the skillet and cook, stirring occasionally, for about 5 minutes.
20. Add to the meat mixture.
21. Toss the noodles and meat mixture well, adding salt, pepper, and more sesame oil or soy sauce to taste.
22. Garnish with the pine nuts and sesame seeds and serve at room temperature.

dark sesame oil, boneless sirloin, carrots, onion, fish cake, scallions, mushrooms, garlic, starch noodles, soy sauce, salt, pine nuts, sesame seeds

Taken from www.epicurious.com/recipes/food/views/chop-chae-385904 (may not work)