Chap Chee Noodles

This recipe was taken directly from allrecipes.com. I didn't have to make any substitutions as it was already DFEFPF. Jeff and I loved the dish, but the boys were not really interested... granted it does look a little strange with the clear brown noodles! I will be making this again - probably more along the lines of a lunch for Jeff and I to enjoy together.

Marinade:

• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 2 green onions, finely chopped
• 1 clove garlic, minced
• 1 teaspoon sesame seeds
• 1 teaspoon sugar
• 1/4 teaspoon black pepper

Remaining Ingredients:

• 1/3 pound beef top sirloin, thinly sliced
• 2 tablespoons vegetable oil
• 1/2 cup thinly sliced carrots
• 1/2 cup sliced bamboo shoots, drained
• 1/4 pound napa cabbage, sliced
• 2 cups chopped fresh spinach
• 3 ounces cellophane noodles, soaked in warm water for about 10 - 15 minutes
  
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

DIRECTIONS

1. In a large bowl, combine 1 tablespoon soy sauce, sesame oil, green onions, garlic, sesame seeds, 1 teaspoon sugar, and 1/4 teaspoon pepper. Stir in sliced beef, and marinate at room temperature for 15 minutes.
2. Heat wok or large skillet over medium-high heat, then drizzle with oil. Cook beef until evenly brown. Stir in carrots, bamboo shoots, napa cabbage, and spinach. Add cellophane noodles, 2 tablespoons soy sauce, 1 tablespoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to medium, and cook until heated through.

I'll take a picture next time... :)