How to make Chap Jae (Jap Chae)

In a large pot of fast boiling water, cook the noodles allowing 7 or 8 minutes rather than the 5 or 6 recommended on the packet instructions.

Drain in a colander, run cold water through and leave to drain again.

Shred or juiellene the carrots very finely. Japanese graters do this without much effort.

Have all the vegetables ready before starting to cook.

Heat oil and on low heat fry the garlic until soft.

Add beef if using and stir-fry until colour changes.

Add vegetables and stir-fry until half tender, then stir in the chilli/chile bean paste, soy sauce and sesame oil and add the noodles, tossing until they are well combined with the rest.

Taste and add more soy sauce if necessary.

Optional garnish: Sesame seeds Serve hot.