¼ cup olive oil
2 cups thinly sliced onions
1 cup capsicum, diced
1 cup mushrooms, sliced
1 cup beef tenderloin, thinly sliced
2 clove garlic, micro planed
2 knobs of ginger, micro planed
½ cup soy sauce
450g dried korean sweet potato noodles (called dangmyeon), soaked in boiling hot water until al dente
2 tbsp. sesame oil
2 tbsp. thinly sliced spring onions
1 tbsp. toasted sesame seeds
¼ cup pickled ginger
¼ cup mirin
¼ cup rice wine vinegar
½ onion, finely diced
Microplane 1 knob of ginger and 1 garlic clove into bowl with the onion, salt, pepper, 2 tbsp. olive oil, beef and set aside to marinate.
To a hot pan, add olive oil, chilli, mushrooms, capsicum, salt, pepper, spring onion whites and saute until mushrooms have browned. To a hot pan, pour beef and marinate into a pan and cook until browned, about 4 minutes.
To make the sauce, combine 1 knob of ginger, 1 garlic clove garlic, pickled ginger, mirin, rice wine vinegar and soy sauce.
Combine noodles, vegetables, beef and dressing. Serve with spring onion greens, sesame seeds and deep fried shallots.