Jap Chae - Korean noodles

By Scott Marley

INGREDIENTS (Serves 4) 200g dried Korean vermicelli noodles 2 dried Chinese black mushrooms 3 tablespoons peanut oil 1 large onion, coarsely chopped 3 garlic cloves, crushed 3 cm fresh ginger, peeled and finely grated 200g sirloin steak, thinly sliced 1 carrot, cut into matchstick strips A bunch of Chinese garlic chives, chopped coarsely 2 teaspoons of sugar 1/2 teaspoon of salt 2 tablespoons of soy sauce 1 teaspoon sesame oil TO SERVE 2 spring onions, finely chopped diagonally 2 tablespoons toasted sesame seeds Chilli dipping sauce METHOD Bring a saucepan of water to the boil, then add the noodles and stir. Reduce the heat to medium and cook for 3 minutes - do not overcook the noodles. Drain and rinse under cold running water. Drain again and set aside. Put the mushrooms into a bowl, add 250ml boiling water and soak for 20 minutes or until soft.  Drain and slice thinly. Heat the oil in a wok and swirl to coat. Add the onion and stir-fry over moderate heat for 3 minutes. Add the garlic, ginger and steak and stir-fry for a further 2 minutes. Add the carrot, green pepper, mushrooms and Chinese garlic chives and stir-fry for 2 minutes. Turn off the heat. Season with sugar, salt, soy sauce and sesame oil and mix well. Turn the heat back on for 1 minute, fold in the noodles and stir gently. Ladle into 4 dishes and top with spring onions and sesame seeds. Serve with chilli dipping sauce.

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