Korean Style Stir-fried Noodles

• 8 oz dried rice or egg noodles
• 3/4 lb Napa (Chinese) cabbage
• 3 each green onion, small sliced
• 1 lb ground meat
• 3 clove garlic
• 1 tbsp sugar
• 1 tbsp sesame or vegetable oil
• 3 tbsp soy sauce
• 1/2 tsp ground black pepper
• 1 tbsp powdered garlic
• 2 tbsp honey
• 1 tbsp Mirin or white cooking wine
• 1 tbsp sesame or vegetable oil
• 3 tbsp soy sauce (low sodium)
• 1/2 tsp red pepper flakes (more or less to taste)

1. Mince the garlic for the meat.
2. Mix all meat ingredients (garlic powder, black pepper, oil, soy sauce).
3. Set aside for at least 30 minutes.
4. Put noodles into water (room temp) to soak for at least 30 minutes.
5. When ready to cook, mix all sauce ingredients (every thing but meat mixture, noodles and cabbage), set aside
6. Add some oil to a large pan, stir-fry, skillet or wok.
7. Heat on medium-high.
8. Add meat mixture and chop it while it cooks to break it up.
9. Slice the cabbage across into thin strips.
10. When the meat is just cooked, add the cabbage.
11. Stir-fry the meat/cabbage mix until the cabbage is wilted.
12. Drain the noodles.
13. Cut them smaller (I use scissors) at this point if you like them shorter.
14. Add the noodles to the pan.
15. Stir-fry for about 3 minutes.
16. Turn heat down to medium.
17. Give the sauce one final stir, add to the pan.
18. Stir-fry for about 4 minutes.
19. Add chopped green onions.
20. Turn off heat.
21. Stir-fry for another minute.
22. Serve.

rice, chinese, green onion, ground meat, clove garlic, sugar, sesame, soy sauce, ground black pepper, powdered garlic, honey, wine, sesame, soy sauce, red pepper

Taken from cookpad.com/us/recipes/339104-korean-style-stir-fried-noodles (may not work)