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Ingredients (4 servings)
glass noodles 200g, vinegar, beef (beef shank) 100g, 3 shiitake mushrooms, spinach 150g, 1/2 a carrot, 1/3 cucumber, 1 onion, salt•sesame seeds•sesame oil, cooking oil

glass noodles sauce
soy sauce•sesame oil 1 tbsp each, sugar ½ tbsp

beef sauce
soy sauce 2 tbsp, sugar 1 tbsp, minced spring onion 4 tsp, minced garlic•sesame oil•sesame salt 2 tsp each

spinach sauce
minced spring onion•sesame oil•sesame salt 2 tsp each, minced garlic1 tsp, salt

 

Preparing the glass noodles
1 Place the glass noodles in water for some time, and once the noodles have become softer, boil in water with vinegar. Adding the vinegar prevents the noodles from sticking to each other. Once the glass noodles are cooked, remove from the pot, do not rinse, cut into appropriate size and stir fry on a pan with cooking oil and a pinch of salt. Then add the sauce and continue to stir-fry.

Stir-frying beef, mushrooms and vegetables
2 Cut the beef into thin 5cm long slices, marinate in the sauce and stir-fry on a heated pan.
3 Wash the shiitake mushrooms, remove stems and slice. Stir-fry on a heated pan with cooking oil and salt.
4 Wash and trim the spinach, parboil them, squeeze excess moisture and add the sauce to it. Cut the carrots into 5cm long pieces, julienne them and stir-fry with cooking oil and a pinch of salt.
5 Cut the cucumbers the same length and keep in salt. Then remove, squeeze excess moisture out and cook over a heated pan. Cut the onion in half, julienne them and stir-fry over a heated pan with a pinch of salt.

Mixing
6 Place all the ingredients together, add sesame oil, mix well, serve on a plate and garnish with sesame seeds.

shiitake mushrooms story
Shiitake mushrooms are known to be effective in suppressing cancer cell growth, high blood pressure and diabetes. The best ones are those with caps which are not fully opened, which do not have wrinkled under the cap, has marks on the cap like a turtle shell and smells very strongly of mushroom.
When using for cooking…Then stems are generally removed, but they stems can be later used for making broth. Fresh shitake mushrooms and dried shitake mushrooms are both available, but since the dried ones contain more vitamins, taste and smell better, it’s better to use the dried ones, even though there may be the inconvenience of having to keep them in water before cooking.