Korean noodles

Ingredients:

Noodles (or spaghetti)

Beef (steaks)

Zucchini

Eggs

Grated carrot

Onion Spinach

Soy sauce

Garlic

White wine

Olive oil

Salt

Pepper

Steps:

Marinate the veal the night before.

We will cut the fillets in not very big strips and we will throw them in a bowl with chopped garlic, a dash of white wine and another dash of soy sauce. Cover the bowl and put it in the fridge until the next day.

We cook the spinach, then we drain it and separate it in a small plate. Cook the tagliatelle with a little salt, to the point that we want and we like (for example, I like them a little more cooked than al dente), drain them and so that they do not stick again in the pan, add a little olive oil.

Beat the eggs with a little salt and make a broken omelet, and put them in a separate dish. In a frying pan pour olive oil and sauté the onion (in julienne or small pieces), and later add the grated carrot and the grated zucchini with a little salt and pepper.

When everything is poached we remove it from the fire. We can now add to the tagliatelle everything we have done so far: the broken tortilla and the vegetables, and stir it.

In the same frying pan or another one, we add a drizzle of olive oil and we pass to make the veal with all the juice of the sauces. As soon as it is cooked and tender, add it to the noodle mixture.

And now, to finish, in the same frying pan where we have done the meat, we go over a little the spinach, to throw it later in the casserole with everything. We mix and we can add more soy sauce to taste. And they are ready to eat.