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Traditionally, Chap Chae is vegetarian.
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Adding the beef is optional.
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If adding, marinate beef in 1 tablespoon soy sauce and 1 teaspoon of sugar, 1/2 teaspoon garlic powder, and a PINCH of baking soda.
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Mixed very well, marinate at least a hour at room temperature.
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Boil noodles for 10 minutes until soft and chewy.
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Drain.
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Save water to paraboil spinach.
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Toss noodles with tablespoon each of Sesame oil and soy sauce, enough to coat.
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Be careful, noodles are very HOT.
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Add spinach.
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Set aside.
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Over medium high heat, heat olive oil in a wok and saute onions and garlic with the beef.
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Add veggies.
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Then green onions at the end.
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Stir fy until beef is cooked and and cartots are softened.
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Turn off heat, add 2 teaspoons of soy sauce, dash of sesame oil, and black pepper.
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Mix well.
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Combine the stir fry with the noodle and spinach mixture.
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Toss together well.
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Add more sugar and soy sauce to taste.
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Garnish with sesame seeds.
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* The noodles will absorb a lot of flavor, because it is made of sweet potato or mung bean starch.
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Therefore, you will find yourself adding soy sauce a lot.
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Other veggies can be added such as, red bell peppers or zucchini.
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These noodles are gluten free.
