Description
A delicious and colorful Korean stir-fried glass noodle dish with vegetables and meat.
Ingredients
Scale
For the Crust:
- 200g sweet potato starch noodles (dangmyeon)
- 100g beef (sirloin or ribeye), thinly sliced
- 1 carrot, julienned
- 1 red bell pepper, julienned
- 1 yellow bell pepper, julienned
- 1 cup spinach
- 4 shiitake mushrooms, sliced
- 2 cloves garlic, minced
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tbsp sugar
- 1 tbsp vegetable oil
- 1 tsp toasted sesame seeds
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Soak the sweet potato noodles in warm water for 20 minutes, then boil for 5 minutes until tender. Drain and rinse with cold water. Set aside.
- Marinate the beef with 1 tbsp soy sauce, 1 tsp sugar, and minced garlic for 10 minutes.
- In a pan, heat vegetable oil and stir-fry the beef until cooked. Remove and set aside.
- In the same pan, stir-fry each vegetable separately (carrots, bell peppers, spinach, mushrooms) with a pinch of salt. Remove each after cooking.
- Combine the noodles with remaining soy sauce, sesame oil, and sugar. Mix well.
- Add all cooked ingredients back to the pan with the noodles and stir-fry for 2-3 minutes. Adjust seasoning if needed.
- Garnish with toasted sesame seeds before serving.
Notes
You can customize the seasonings to taste.