NOODLE BOWLS

Japchae

SERVES 4

INGREDIENTS

300g sweet potato noodles
2 Tbsp extra-virgin olive oil
400g beef scotch or eye fillet, thinly sliced
2 cloves garlic, finely grated
1 onion, thinly sliced
1 carrot, julienned
1 red capsicum, thinly sliced
6 shiitake mushrooms, sliced
2 cups baby spinach
1½ Tbsp each light and dark soy sauce
1 Tbsp sesame oil
1 tsp fish sauce
1 tsp caster sugar
1 Tbsp toasted sesame seeds

1 Bring a large pot of water to the boil. Cook the noodles according to packet instructions. Drain, reserving ¼ cup of the cooking liquid.

Meanwhile, heat half the oil in