Chap Chee Noodles

Ingredients

Contains: wheat, soy, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 2 green onions, finely chopped
• 1 clove garlic, minced
• 1 teaspoon sesame seeds
• 1 teaspoon sugar
• 1/4 teaspoon black pepper
• 1/3 pound beef top sirloin, thinly sliced
• 2 tablespoons vegetable oil
• 1/2 cup thinly sliced carrots
• 1/2 cup sliced bamboo shoots, drained
• 1/4 pound napa cabbage, sliced
• 2 cups chopped fresh spinach
• 3 ounces cellophane noodles, soaked in warm water
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. In a bowl, combine 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 teaspoon sugar, 1/4 teaspoon black pepper, the minced garlic and the sliced beef. Cover and refrigerate for 30 minutes.

2. Meanwhile, put the cellophane noodles in a bowl, cover with warm water and soak for 15 minutes until soft. Drain and cut into shorter lengths.

3. Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat. Add the beef and stir-fry for 2 to 3 minutes until no pink remains and it reaches 145°F (63°C). Remove to a plate.

4. Add the remaining 1 tablespoon vegetable oil to the pan. Stir-fry the carrots, bamboo shoots and napa cabbage for 3 minutes until just tender.

5. Add the spinach and cook for 1 minute until wilted.

6. Add the drained noodles, 2 tablespoons soy sauce, 1 tablespoon sugar, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss for 2 to 3 minutes, adding a splash of water if the noodles stick.

7. Return the beef and any juices to the pan. Add the chopped green onions and toss for 1 minute to heat through.

8. Sprinkle with sesame seeds and serve hot.