A festive dish that takes a bit of preparation—a simple enough process, but quite a few steps. Nevertheless, it’s a delicious and unusual noodle dish, and because it’s best served at room temperature, you can make it a couple of hours in advance. Substitute shrimp or fish for the meat (or omit it entirely) if you like. Precooked fish cake is available at Korean or Japanese markets. Potato starch noodles are available at Korean markets.
Recipe information
Yield
makes 8 servings
Ingredients
Preparation
Step 1
Bring a large pot of water to a boil. Meanwhile, put 1 tablespoon of the sesame oil in a skillet over medium-high heat. Add the meat and cook, stirring occasionally, until browned, about 5 minutes. Remove with a slotted spoon and place in a large bowl. Cook the carrots in the same skillet, stirring occasionally, just until they lose their crunch, about 5 minutes. Add to the meat.
Step 2
Put the remaining sesame oil in the skillet and add the onion; cook, stirring occasionally, until it begins to brown, about 5 minutes. Remove with a slotted spoon and add to the meat. If you’re using the fish cake, add it to the pan now and cook, stirring occasionally, until it begins to brown, about 5 minutes. Remove and add to the meat mixture. Raise the heat to high, add the scallions, and cook, stirring, until they wilt, just 2 or 3 minutes. Add to the meat mixture.
Step 3
Add a little more oil if necessary and stir-fry the spinach over medium heat until hot, 3 to 5 minutes. Add to the meat mixture. Add the mushrooms and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add to the meat.
Step 4
Add the noodles to the boiling water and turn off the heat. The noodles will be tender in about 5 minutes; drain. Add the noodles and soy sauce to the skillet and cook, stirring occasionally, for about 5 minutes. Add to the meat mixture.
Step 5
Toss the noodles and meat mixture well, adding salt, pepper, and more sesame oil or soy sauce to taste. Garnish with the pine nuts and sesame seeds and serve at room temperature.
