4 ounces of dangmyeon (sweet potato starch noodles)
4 ounces of beef (sirloin or rib-eye) thinly sliced
1 onion thinly sliced
1 carrot thinly sliced
1 bell pepper (1/2 red and 1/2 yellow to make it colourful) thinly sliced
4 ounces spinach
2 garlic cloves minced
Saraspice Sarawak Black Pepper
1 tablespoon of vegetable oil
2 tablespoons of sesame oil
3 tablespoons soy sauce
2 tablespoons brown sugar
2 teaspoons toasted sesame seeds
Cook the dangmyeon according to the package directions (usually 6-7 minutes) in a large stockpot of boiling water. Transfer the noodles to a strainer and rinse with cold water. Strain out the extra water and cut them with kitchen scissors.
Heat up a skillet over medium high heat. Add 1 tablespoon vegetable oil. Add the beef and a pinch of salt and Saraspice Sarawak Black Pepper. Stir-fry until the meat is cooked, transfer to bowl and set aside.
On the same skillet, add 1 tablespoon sesame oil, onions and garlic and sauté about 2 minutes. Add bell pepper and carrot and cook about 2 minutes, then add spinach and cook about 2 more minutes (until all vegetables begin to soften) .
Reduce the heat and combine everything. Add cooked noodles, beef and season with soya sauce, brown sugar, salt and black pepper. Combine using tongs to toss. (Give the noodles a taste and season with extra soy sauce or salt and pepper if needed).
Remove pan from the heat and add remaining sesame oil for extra aroma.
Garnish with toasted sesame seeds and mix. Transfer to plate or bowls and serve.