Korean Chap Chae (Glass Noodles with Beef)

This dish works with a variety of noodles, including spaghetti or linguini.

Ingredients

8 oz	225 g	cellophane wheat noodles (aka potato starch noodles)
2-4 tbsp	30–60 ml	cooking oil
2 cloves		garlic, chopped
8 oz	225 g	Bulgogi
10		mushrooms, quartered
1/2		medium onion, chopped
1/2		carrot, julienned
1/2		green bell pepper, julienned
1 cup	240 ml	baby spinach
1 tbsp	15 ml	sesame seeds, toasted
2 tbsp	30 ml	sesame oil
1/2 cup	120 ml	soy sauce
2 tbsp	30 ml	sugar
to taste		salt and pepper

Bring 3 quarts (2.8 L) of water to a rolling boil in a 6-quart (5.7-L) stockpot. Boil the noodles for about 6 to 8 minutes, until al dente. Drain into a colander and run under cold water for a few minutes to cool down and rinse the starch off. Drain them thoroughly, then cut the noodles to 3- or 4-inch (7.6- or 10-cm) lengths and reserve them.
Heat oil in a large skillet over high heat for about 1 to 2 minutes. Add the garlic, stirring constantly for about 30 seconds. Add the Bulgogi to the pan and cook until medium doneness, about 2 to 3 minutes. Add the mushrooms, onion, carrot and green pepper and cook until slightly tender, about 1 minute. Add the noodles and spinach and keep it all moving to combine. Stir in the sesame seeds, sesame oil, soy sauce, sugar, pepper and salt. Cook for an additional minute until the noodles are coated well in the sauce and all the vegetables soften a little.