Korean · Lunch
Spicy Glass Noodle Salad (High-Protein)
Chewy sweet potato glass noodles tossed with seared ribeye strips, crunchy vegetables and a gochujang-sesame dressing, finished with a soft-boiled egg and toasted sesame seeds. The salad balances charred beef, crisp cucumber and carrot, and a spicy-sweet-savory sauce built on gochujang, soy sauce and rice vinegar.
$7
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
681Calories
55.5gProtein
28.4gFat
52.8gCarbs
13.2gSugar
5.6gFiber
1580mgSodium
373mgChol
8.5gSat Fat
950mgPotassium
100mgCalcium
6.2mgIron
3.1mcgVitamin B12
12mgVitamin C
protein-rich
high-fiber
gluten-free-adaptable
high-protein
Instructions
1
Prep
Slice the beef ribeye thinly against the grain and julienne the carrot and cucumber. Boil water in a small pot over high heat.
2
Boil
Lower the egg into boiling water and cook 6 minutes for soft-boiled, then transfer to cold water. Peel and halve lengthwise.
3
Boil
Cook glass noodles 5–6 minutes until translucent and chewy, then drain and rinse under cold water.
4
Sear
Heat vegetable oil in a skillet over high heat. Sear beef slices 1–2 minutes per side until deeply browned and just cooked through.
5
Toss
Combine drained noodles, seared beef, carrot, cucumber, edamame and half the scallion with whisked dressing (gochujang, soy sauce, rice vinegar, honey, sesame oil, minced garlic). Toss until glossy.
6
Plate
Pile noodle salad onto a plate, top with egg halves, scatter remaining scallion and sesame seeds, and finish with black pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g beef ribeye
- 3.6 oz100g dry sweet potato glass noodles (dangmyeon)
- 22 large eggs, soft-boiled and halved
- 1/2 cup70g shelled edamame, cooked
- 2/3 cup100g carrot
- 2/3 cup80g cucumber
- 4 tbsp4 tbsp scallion
- 4 tbsp4 tbsp gochujang
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp rice vinegar
- 2 tsp2 tsp honey
- 2 tsp2 tsp sesame oil
- 4 cloves4 cloves garlic
- 2 tsp2 tsp toasted sesame seeds
- 2 tsp2 tsp vegetable oil, for searing
- 1/2 tsp1/2 tsp black pepper
