Potato Noodles with Vegetables

This is a very beautiful dish - it is not without reason that it is often served in Korea on holidays. Translucent potato starch noodles, bright vegetables cut into thin strips - why not a festive meal? You can cook it with Bulgogi and you will have a wonderful hearty and elegant table.

Ingredients

• 400 g potato starch noodles
• 150 g beef from the back
• 4 eggs
• 8 fresh large shiitake mushrooms
• 2 multi-colored sweet peppers
• 2 medium onions
• 1 long cucumber
• 1 large carrot
• 3 cloves of garlic
• soy sauce
• sugar
• sesame salt
• salt
• freshly ground black pepper
• vegetable oil

Directions

1. Cook the noodles according to package directions, rinse with cold water, pat dry and cut into about 10cm pieces.
2. Peel carrots, bell peppers, onions and garlic. Cut the cucumber in half lengthwise and scoop out the seeds with a spoon. Cut the mushrooms into slices.
3. Finely chop the garlic, chop the onion into thin half rings, cut the rest of the vegetables into thin strips about 5 cm long.
4. Put the carrots and cucumber in a sieve without stirring, season with salt, leave for 10 minutes to drain off excess juice.
5. Heat some oil in a skillet and fry the mushrooms and all vegetables, except the garlic, one after another, over high heat until soft.
6. Cut the meat into strips the same length as the vegetables (only thicker), and also quickly fry in vegetable oil until half cooked.
7. Beat the eggs, pour in small portions in a thin layer into a heated, greased frying pan and fry until they set. Transfer the egg pancakes to a board and cut into 5cm thin strips.
8. In a large skillet, combine all prepared ingredients, season with soy sauce, sugar, garlic and sesame salt, pepper, heat and serve immediately.