Chap Chae--Or Something Like It...

This is another one of those recipes that I kind of improvised on because I didn't have super legit noodles. What I'm trying to say is feel free to experiment. And for some reason I have this odd habit of cooking for eight people instead of just myself so this recipe makes A LOT. If you don't cut this recipe in half, consider investing in a very large wok. This is what is looks like:

12 oz. rice vermicelli noodles
1.5 lbs beef for stir fry
1 onion, diced
4 carrots, peeled and cut into thin slices
4 cloves garlic, minced
1 blue container thing of mushrooms
1 bag sugar snap peas
1-2 red peppers cut into not so thin matchsticks
1-2 handfuls mung bean sprouts
soy sauce
sugar
oil
black pepper
cornstarch
sesame oil
sesame seeds

As with all stir fries, make sure all your veggies and stuff are all cut up and your noodles are rehydrated before you start frying because once you start frying it goes very, very quickly.

Marinate the beef (cut into strips) in 3 Tbsp. soy sauce, 2 Tbsp. corn starch, 2 Tbsp. oil, and black pepper for at least half an hour. Cook the beef in some oil until just barely done. Remove from pan. Stir fry the veggies in some oil starting with the ones that take the longest to cook (onions, garlic, and carrots then snap peas and peppers then mung beans at the very end). Once the veggies are very close to being done add in the noodles (cut into smaller pieces cause they're REALLY long) and the beef. Mix 4 Tbsp. soy sauce and 4 tsp. sugar. Pour over the noodles along with 2 Tbsp. sesame oil and mix it all together. Toss with some sesame seeds. Keep cooking until everything is heated through. DONE.