By: Aileen Anastacio
Serves 4 to 6 Prep Time 10 minutes Cooking Time 10 minutes
250 grams mung bean noodles, soaked in warm water for 10 minutes
1/2 cup light soy sauce
3 tablespoons sesame oil
2 tablespoons sugar
1 tablespoon minced garlic
2 tablespoons corn oil
1 onion, sliced lengthwise
1 package (about 2 cups) fresh button or oyster mushrooms, sliced
100 grams tenderloin beef, sliced thinly
a handful of spinach leaves
1 Drain soaked noodles. In a pot, cook noodles in boiling water until tender, about 2 minutes, and drain. Rinse in cold water until cool.
2 In a bowl, combine light soy sauce, sesame oil, sugar, and garlic. Mix until sugar is dissolved.
3 Heat corn oil in a wok or sauté pan. Sauté the onions, add the mushrooms, and cook until slightly tender.
4 Add the beef slices. Cook for 2 to 3 minutes. Stir in the carrots and spinach leaves.
5 Add the sauce mixture to the pan, then stir in the noodles. Cook until most of the liquid has been absorbed. Remove from heat, transfer to a serving plate, and serve.
Substitution tip If glass noodles are not available, you can use sotanghon instead.