Korean · Dinner
Stir-Fried Glass Noodles
Korean-style stir-fried glass noodles built around beef sirloin and a soft-scrambled egg, tossed with chewy sweet potato starch noodles, spinach, carrot, and shiitake mushroom in a soy-sesame glaze. Finished with scallion and toasted sesame seeds for a savory, umami-forward plate.
$7
20 minsPrep
20 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
702Calories
52.3gProtein
26.8gFat
68.4gCarbs
14.2gSugar
5.4gFiber
1580mgSodium
330mgChol
6.9gSat Fat
890mgPotassium
115mgCalcium
5.8mgIron
2.4mcgVitamin B12
11mgVitamin C
Goes well with
Korean Beer (Lager) or Japanese Asahi
local
Sikhye (Korean Sweet Rice Drink)
international
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Soak glass noodles and shiitake mushrooms separately in warm water for 10 minutes until pliable, then drain both.
2
Marinate
Toss sliced beef sirloin with 1 teaspoon soy sauce and black pepper; set aside for 10 minutes.
3
Scramble
Beat egg with salt, cook in oiled nonstick pan over medium heat until just set, then cool and slice into strips.
4
Sear
Heat vegetable oil in wok over high heat; sear beef 2–3 minutes, stirring, until browned and cooked through.
5
Stir
Add minced garlic, julienned carrot, and sliced shiitake to the wok over medium-high heat for 2 minutes until softened.
6
Wilt
Add spinach and toss for 45 seconds over medium-high heat until just wilted.
7
Boil
Boil soaked noodles in separate pot over high heat for 5–6 minutes until translucent, then drain.
8
Glaze
Return beef and noodles to wok with remaining soy sauce, brown sugar, and half the sesame oil; toss 2 minutes over medium heat until glossy.
9
Finish
Off heat, drizzle remaining sesame oil and scatter scallions and sesame seeds; toss to combine.
10
Plate
Pile noodles on plate, top with egg strips and remaining scallion.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef sirloin
- 5.2 oz150g dried glass noodles (dangmyeon, sweet potato starch)
- 22 large eggs
- 3 oz86g baby spinach
- 2/3 cup80g carrot
- 44 dried shiitake mushrooms, rehydrated (about 1.1 oz/30g)
- 4 cloves4 cloves garlic
- 44 scallions
- 4 tbsp4 tbsp soy sauce
- 2 tbsp2 tbsp brown sugar
- 2 tbsp2 tbsp sesame oil, divided
- 2 tsp2 tsp toasted sesame seeds
- 2 tsp2 tsp vegetable oil
- 1/2 tsp1/2 tsp black pepper
- 1/4 tsp1/4 tsp salt
