BEEF TAPA JAPCHAE

Ingredients:

1 (1 kg)	pack	COOK EXPRESS BEEF TAPA
1 (265 g)	cup	light soy sauce
1/2 (120 g)	cup	brown sugar
1/4 (60 g)	cup	sesame oil
1/2	cup	water
4 (35 g)	cloves	garlic, minced
2 (16 g)	tbsp	sesame seeds
1	kg	sweet potato starch noodles, cooked according to package directions
5	tbsp	cooking oil
2 (100 g each)	pc	onions, sliced thinly
12 (200 g)	pc	shiitake mushrooms, cut into thin strips
1 (150 g)	pc	carrot, cut into thin strips
1 (120 g)	pc	red bell pepper, cut into strips
1 (200 g)	pack	spinach leaves
4	pc	MAGNOLIA BROWN EGGS, scrambled and cut into thin strips

Procedure:

Reheat tapa according to package directions. Cut into strips and then set aside.
In a bowl, combine soy sauce, brown sugar, sesame oil, water, garlic and sesame seeds. Combine with cooked noodles. Set aside.
In a pan or wok, heat every 1 tbsp oil and sauté vegetables separately. Set aside.
Using the same pan, stir-fry noodles for 2-3 minutes and then add the sautéed vegetables, eggs and tapa. Transfer to a plate and serve.

Makes 16 servings.
(Yield: 16 cups/ 1 cup per serving)

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