Stir Fried Glass Noodles in Korean Style

# Marinated Pork Ingredients

- Pork neck cut into strips 120g

- Dried shiitake mushrooms, soaked in water and then sliced  3flowers

- minced garlic 2 petals

- granulated sugar 1 teaspoon

- soy sauce 2 teaspoons 

- black pepper 1/4 teaspoon

- sesame oil 1 teaspoon

- rice bran oil 1 tablespoon

# egg yolk mix

- egg 2 yolks 

- salt for seasoning

# Spinach Ingredients

- Spinach 120g

- Shoyu 1 teaspoon

- sesame oil 1 teaspoo

# Vermicelli ingredients

- Korean Vermicelli 120g

- sesame oil 2 teaspoo

- Shoyu 1 teaspoon

- granulated sugar 1 teaspoon

# various vegetable ingredients

- onion, sliced 1/2 head

- onions, sliced 2-3 spring

- champignon mushroom 5 sliced

- chopped carrots 3/4 cup

-  red sweet pepper cut into strips 1/2 ball

- rice bran oil for stir-frying

- salt for seasoning

- Shoyu 1 teaspoon

- granulated sugar 1 teaspoon

- sesame oil 2 teaspoo

- black pepper 1/2 teaspoon

- roasted White Sesame 1 tablespoon

# method

1.Prepare the marinated pork by mixing all the ingredients together. (Except rice bran oil) rest in the refrigerator for 30 minutes. Remove and fry with rice bran oil until cooked. Set aside.

2.Beat the egg yolks with a pinch of salt. Cook on the pan until well cooked. Set aside to cool and then cut into strips.

3.Blanch the spinach until cooked, rinse with cold water, squeeze out the juice, cut into small pieces. Season with soy sauce and sesame oil and set aside.

4.Boil vermicelli until soft, drain, mix with sesame oil, sugar and soy sauce, set aside.

5.prepare various vegetables By sautéing onions and spring onions with a little oil. season with salt Once cooked, scoop out and set aside. Stir fry the mushrooms next. Carrots and bell peppers last.

6.Combine all ingredients in a mixing bowl. Season again with soy sauce, sugar, pepper and sesame oil and mix well. Before serving sprinkle with roasted white sesame.

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