Korean · Dinner
Stir-Fried Glass Noodles with Vegetables
Thin sweet potato starch noodles stir-fried with tender beef sirloin, spinach, carrot, onion, and mushroom, seasoned with soy sauce, sesame oil, and a touch of sugar. Each vegetable is cooked separately for texture and color before tossing with the noodles. Finished with toasted sesame seeds and scallion, served warm.
$6
20 minsPrep
20 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
475Calories
28.4gProtein
16.3gFat
52.8gCarbs
10gSugar
4.3gFiber
1558mgSodium
62mgChol
4.1gSat Fat
816mgPotassium
104mgCalcium
4.2mgIron
1.9mcgVitamin B12
15mgVitamin C
gluten-free-adaptable
low-cholesterol
rich-umami
all-time-classics
Instructions
1
Prep
Slice beef sirloin, onion, mushrooms, and garlic. Toss beef with 1 tsp soy sauce, pepper, and half the garlic; marinate 15 minutes.
2
Boil
Cook dangmyeon in boiling water over high heat for 6–7 minutes until translucent and chewy, then drain and rinse under cold water.
3
Sauté
Heat 1/2 tsp oil in a skillet over medium-high heat. Cook carrot for 1–2 minutes until softened but bright, then transfer to a plate.
4
Sauté
In the same skillet over medium-high heat, cook onion and mushroom for 2–3 minutes until onion turns translucent, then transfer to the plate.
5
Sear
Heat remaining oil in the skillet over medium-high heat and sear marinated beef for 2–3 minutes until browned at edges and cooked through.
6
Wilt
Add spinach to the skillet over medium heat with remaining garlic, toss for 30–45 seconds until wilted, then transfer to the plate.
7
Snip
Cut cooled noodles into shorter lengths with kitchen scissors and toss with 1 tsp sesame oil and 1 tsp soy sauce to prevent clumping.
8
Build
Return vegetables and beef to skillet with noodles. Add remaining soy sauce, sesame oil, and sugar; toss over medium heat for 2 minutes until glossy.
9
Plate
Transfer to a serving plate, scatter scallion and sesame seeds on top, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g beef sirloin
- 3.6 oz100g, about half a small bundle dangmyeon sweet potato glass noodles, dry
- 2 cup60g spinach
- 1/2 cup60g carrot
- 11 small onion
- 44 shiitake mushrooms (50g)
- 22 scallion
- 4 cloves4 cloves garlic
- 4 tbsp4 tbsp soy sauce
- 2 tbsp2 tbsp sesame oil, divided
- 2 tsp2 tsp sugar
- 2 tsp2 tsp toasted sesame seeds
- 1 tbsp1 tbsp vegetable oil
- black pepper, a pinch
