Korean · Dinner
Stir-Fried Glass Noodles (Dairy-Free)
Beef sirloin strips and glass noodles stir-fried in soy sauce and sesame oil with onion, carrot, spinach, and scallion, finished with coconut milk for richness. Sweetened lightly with sugar and toasted sesame seeds, the noodles turn glossy and chewy, served hot straight from the wok.
$6
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
648Calories
38.2gProtein
27.9gFat
56.8gCarbs
10.9gSugar
4.1gFiber
1520mgSodium
103mgChol
8.4gSat Fat
840mgPotassium
90mgCalcium
5.3mgIron
2.7mcgVitamin B12
15mgVitamin C
gluten-free-adaptable
protein-rich
dairy-free
Instructions
1
Prep
Slice the beef sirloin thin, mince the garlic, julienne the carrot, slice the onion and scallion, and soak the glass noodles in warm water for 10 minutes until pliable.
2
Drop the soaked noodles into boiling water over high heat and cook 4 to 5 minutes until translucent and tender, then drain and rinse under cold water.
3
Heat the vegetable oil in a wok over high heat and sear the beef for 2 to 3 minutes until browned on the edges and no longer pink.
4
Add the onion and carrot to the wok and sauté over medium-high heat for 2 minutes until the onion softens and turns translucent at the edges.
5
Add the noodles, spinach, soy sauce, sesame oil, sugar, and coconut milk to the wok; toss constantly over medium heat for 2 to 3 minutes until glossy and coated.
6
Plate
Transfer to a plate, scatter the scallion and toasted sesame seeds over the top, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz436g beef sirloin
- 4.2 oz60g, about two-thirds of a 3.5 oz bundle sweet potato glass noodles (dangmyeon), soaked
- 4 tbsp4 tbsp soy sauce
- 2 tbsp2 tbsp sesame oil
- 4 cloves4 cloves garlic
- 22 scallion
- 11 onion
- 11 carrot
- 2 oz56g fresh spinach
- 2 tsp2 tsp sugar
- 2 tsp2 tsp toasted sesame seeds
- 2 tbsp2 tbsp coconut milk
- 2 tbsp2 tbsp vegetable oil
- 2 pinch2 pinch black pepper
