Description
A delicious and colorful Korean stir-fried glass noodle dish with vegetables and beef.
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
- 3 cloves garlic, minced
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tbsp sugar
- 1 tbsp toasted sesame seeds
- 1/2 tbsp vegetable oil
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Soak the sweet potato noodles in warm water for 15 minutes, then boil for 5-7 minutes until tender. Drain and rinse with cold water. Toss with 1 tbsp sesame oil to prevent sticking.
- Marinate the beef with 1 tbsp soy sauce, 1/2 tbsp sugar, 1 minced garlic clove, and a pinch of black pepper for 10 minutes.
- In a large pan, heat vegetable oil over medium-high heat. Stir-fry the marinated beef until cooked through, then remove from pan.
- In the same pan, stir-fry each vegetable separately (carrots, bell peppers, spinach, mushrooms) with a pinch of salt. Remove each after cooking.
- Combine all cooked ingredients in the pan. Add noodles, remaining soy sauce, sugar, sesame oil, and minced garlic. Toss everything together over low heat for 2-3 minutes.
- Garnish with toasted sesame seeds and serve warm or at room temperature.
Notes
You can customize the seasonings to taste.