Starch Noodle with Vegetables & Beef - Job Chae

Starch noodle (Korean vermicelli, Cellophane bean noodle)  :  7 oz (200 g)
Beef (lean)  :  3 1/2 oz (100 g)
Oriental mushroom (Agaric mushroom)  :  3 1/2 oz (100 g)
Spinach  :  3 1/2 oz (100 g)
Onion  :  1/2
Carrot  :  1/2
Green pepper  :  1
Garlic, crushed  : 1 ts
Sesame seed, roasted  :  1 ts
Sesame oil
Soy sauce
Sugar
Pepper
Salt

1. Put the noodles in the boiling water until they become soft.
   Rinse them with cold water and drain them thoroughly.

2. Slice the beef in thin strips. Mix them with 2/3 tablespoon soy sauce, 1 teaspoon crushed garlic, 1 teaspoon sugar, 1 teaspoon sesame oil, pepper, and salt.
   
3. Slice the mushrooms in thin strips. Mix them with 1 teaspoon soy sauce and 1/3 teaspoon sugar.
   
4. Put the spinach at a time in a boiling water, then turn off fire immediately. Rinse it with cold water and squeeze it well. 
   Mix it with 1/2 teaspoon sesame oil and salt.
   
5. Slice the onion, green pepper, and carrot in 2 inch strips.
   
6. Heat the salad oil in a pan. Cook the onion first, then the carrot, and finally the green pepper with salt. Put them into a large bowl.
   
7. Cook the mushrooms and the beef until they are well done in the hot pan. Put them into the large bowl.
   
8. Cut the noodles into 3 inches long. Mix them with 2 tablespoon soy sauce and 1 teaspoon sugar. 
   Spread 2 tablespoon salad oil in the hot pan. 
   Cook the noodles over medium heat until they become glossy.
   
9. Mix all ingredients together well in the large bowl. According to liking, add salt, soy sauce, sesame oil, and sugar. 
   Serve it when it is warm.