Korean · Lunch
Spicy Glass Noodle Salad
Chewy Korean dangmyeon glass noodles tossed with seared beef sirloin, julienned vegetables, and a gochugaru-spiked sesame-soy dressing. The beef is quickly stir-fried, the noodles boiled and cooled, then everything combined cold-to-warm with scallion and toasted sesame seeds for a smoky, savory-hot finish.
$5
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
432Calories
26.3gProtein
14.9gFat
51.8gCarbs
9.8gSugar
3.1gFiber
1680mgSodium
66mgChol
3.9gSat Fat
620mgPotassium
60mgCalcium
3.4mgIron
1.6mcgVitamin B12
22mgVitamin C
gluten-free-adaptable
low-calorie
low-cholesterol
spice-route
thirty-min-meals
all-time-classics
Instructions
1
Prep
Slice beef sirloin thin against the grain and toss with 1 tablespoon soy sauce, gochugaru, minced garlic, and 1/2 teaspoon sesame oil.
2
Marinate
Let beef sit at room temperature 10 minutes.
3
Boil
Cook glass noodles in boiling water over high heat 6 to 8 minutes until fully translucent and tender.
4
Drain
Cool noodles under cold running water, then toss with 1 teaspoon sesame oil.
5
Sear
Heat vegetable oil in a skillet over medium-high heat and stir-fry marinated beef 2 to 3 minutes until browned at edges.
6
Toss
Combine cooled noodles, cooked beef, julienned carrot and cucumber, sliced bell pepper, remaining soy sauce, and sugar; toss until evenly coated.
7
Plate
Pile noodle salad onto a plate and finish with sliced scallion and toasted sesame seeds scattered over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6.4 oz180g beef sirloin
- 2.8 oz40g, about 1/3 of a 3.5 oz bundle dried glass noodles (dangmyeon)
- 4 tbsp4 tbsp soy sauce
- 2 tsp2 tsp gochugaru
- 2 clove2 clove garlic
- 2 tsp2 tsp sesame oil, plus 1 tsp for the noodles
- 1 tsp1 tsp sugar
- 1/2 cup56g carrot
- 1/2 cup50g cucumber
- 4 tbsp4 tbsp red bell pepper
- 22 scallion
- 2 tsp2 tsp toasted sesame seeds
- 2 tsp2 tsp vegetable oil, for the pan
