Ingredients
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500 grams
Korean glass noodles
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2 pieces
carrots, thinly sliced
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1 piece
onion, thinly sliced
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4 tablespoons
vegetable oil
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2 pieces
large eggs, lightly beaten
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1 cup
meat of your choice (I used shredded cooked chicken thigh and sliced BBQ pork belly)
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1/3 cup
soy sauce
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1/2 cup
water
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4 tablespoons
salt
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1 teaspoon
sugar
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2 teaspoons
sesame oil
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1 teaspoon
minced garlic
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1 bunch
baby spinach
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2 tablespoons
sesame seeds
Directions
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Cook Korean glass noodles according to package instructions. Rinse under cold water and drain well. Set aside.
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Heat 2 tablespoons oil over high heat in a wok or large skillet, fry eggs until the edges start to curl. Flip it over. Take off heat and slide eggs onto a cutting board. Let cool before slicing it thinly.
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Heat 2 tablespoons oil over medium heat. Sauté carrots and onions until softened, about 2 minutes. Briefly stir in meat. Transfer to another bowl.
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Combine soy sauce, water, salt, sugar, sesame oil and garlic in the same skillet. Heat over medium heat until simmering. Add noodles and spinach. Stir fry until the noodles are glossy, spinach is softened and the liquid is absorbed.
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Toss in vegetables and meat. Sprinkle with sesame seeds. Serve warm.
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