#nutra chunks

Ingredients:

For the dish:

8oz (230g) 당면 / dangmyeon (Korean sweet potato starch noodles)

1 medium carrot, cut into a thick julienne

1 small yellow onion, sliced

2-3 green onions, cut into 2" pieces

6oz fresh spinach

1 cup (65g) sliced shiitake or wood ear mushrooms

4oz beef substitute of choice, or 1/2 cup (30g) soya chunks (chunky TVP)

1 clove garlic, chopped

Neutral oil, to fry

Sesame seeds, to garnish

Both dangmyeon (which may be also labelled "sweet potato vermicelli") and soya chunks / nutra chunks (from a brand such as Nutrela) may be found at an Asian grocery store.

For the sauce:

2 cloves garlic, grated

4 Tbsp Korean soy sauce

2-3 Tbsp brown sugar, to taste

2 Tbsp toasted sesame oil

1/2 tsp ground black pepper, or to taste

For the marinade:

1/2 cup vegetarian 'beef' stock from concentrate, or vegetable stock (only if using nutra chunks, which need to be hydrated)

1 tsp dark soy sauce

1/2 tsp brown sugar

1/2 tsp toasted sesame oil

Instructions:

1. Bring a large pot of water to a boil. Meanwhile, prep your vegetables and mix all ingredients for the sauce and marinade.

2. Mix beef substitute and all marinade ingredients to coat.

3. Once the water is boiling, blanch the spinach for 30 seconds to a minute, until bright green. Drain and shock in cold water. Squeeze out excess water, roughly chop, and dress with a bit of salt.

4. In the same water, boil sweet potato noodles for 6-8 minutes, until translucent and softened. A firm pinch should break the noodle.

5. When noodles are fully cooked, drain and shock in cold water to halt cooking. Cut them in a few places with kitchen scissors to make them easier to eat. Toss with a bit of sesame oil to prevent sticking.

6. While noodles are cooking, begin stir-frying the vegetables. Heat 1 tsp oil in a medium skillet on high. Stir-fry carrots, onion, and a pinch of salt for a minute or two until slightly softened.

7. Set aside and add more oil to the pan; stir-fry mushrooms for a couple minutes until they have released their water. Add garlic and sauté until fragrant.

8. Add green onion and cook for 30 seconds to a minute; do not allow it to soften too much. Set aside.

9. If using nutra chunks: drain and reserve liquid. Fry for a minute on high, agitating often, to brown. Pour in the rest of the marinade and cook until dry. If using another beef substitute: fry according to package directions.

10. Heat another Tbsp of neutral oil in a large skillet and add in noodles and about half of the prepared sauce. Stir fry, tossing often, until fragrant. Remove to a bowl and stir in vegetables, beef, and the rest of the prepared sauce. Garnish with sesame seeds and serve warm.

Leftovers may be served hot or cold, as a side dish or a main, or over rice.