- 4
Ingredients
- 12 ounces boneless pork loin chops, cut into thin strips
- 2 cloves garlic, finely chopped
- 2 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons sugar
- 1 tablespoon mirin or rice wine
- 9 ounces dangmyun (sweet potato noodles) or other glass noodles
- 1 egg, lightly beaten
- 2 teaspoons vegetable oil
- 1 small carrot, peeled and cut into very thin strips
- 3 scallions, roughly chopped
- 1 clove garlic, finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 6 ounces fresh spinach
- Sesame seeds
- Sesame oil
Preparation
Step 1
Combine the 2 cloves of garlic, soy sauce, sesame oil, sugar, mirin and pork in a bowl. Set aside to marinate.
Cook the noodles in a large pot of boiling water until just tender, 5 to 6 minutes, or according to package directions. Drain, rinse well and divide between 4 serving bowls.
Heat a large skillet over medium heat. Add the 2 teaspoons of vegetable oil and swirl to coat the pan. Add the beaten egg and cook in a thin layer, similar to an omelette. Remove from the pan, slice into thin strips and set aside.
Turn up the heat on the pan and add the pork, along with the marinade. Stir fry until pork is browned and just barely cooked, about 3 minutes. Add the carrot strips and cook for an additional minute.
Working quickly, add the chopped scallions, the additional clove of chopped garlic, the 2 tablespoons of soy sauce and 1 tablespoon sugar. Toss to combine, add in the fresh spinach and the strips of egg and toss until the spinach wilts - 1 minute.
Place a serving of meat over the noodles in each of the four bowls. Sprinkle each serving with sesame seeds and drizzle with a bit of additional sesame oil if desired.