Korean · Dinner
Stir Fried Glass Noodles
Chewy sweet potato glass noodles stir fried with beef sirloin, spinach, carrot, onion and shiitake mushroom in a soy sesame sauce. Known as japchae, the noodles turn glossy and slightly sweet from soy sauce, sugar and sesame oil, finished with scallion and toasted sesame seeds, served warm as a noodle main.
$6
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
645Calories
31.8gProtein
27.3gFat
68.4gCarbs
10.8gSugar
5.9gFiber
1580mgSodium
71mgChol
6.8gSat Fat
815mgPotassium
98mgCalcium
4.5mgIron
2mcgVitamin B12
15mgVitamin C
low-cholesterol
high-fiber
gluten-free-adaptable
rich-umami
all-time-classics
Instructions
1
Prep
Slice beef sirloin into thin strips, mince garlic, julienne carrot, slice onion and scallion. Soak dried shiitake in warm water 20 minutes until soft, then slice.
2
Marinate
Toss beef with 1 teaspoon soy sauce, half the sesame oil, and black pepper; rest 10 minutes.
3
Boil
Cook glass noodles in boiling water over high heat for 6 to 8 minutes until translucent and chewy, then drain and rinse under cold water.
4
Toss
Cut noodles into shorter lengths with scissors and toss with 1 teaspoon soy sauce and 1 teaspoon sesame oil until glossy.
5
Sear
Heat 1 teaspoon vegetable oil in a wok over high heat and sear marinated beef for 2 minutes until browned at edges, then transfer to plate.
6
Saute
Add remaining vegetable oil to wok and sauté onion, carrot, and shiitake over medium-high heat for 3 minutes until carrot softens and onion turns translucent.
7
Wilt
Add spinach to wok and toss over medium heat for 1 minute until just wilted.
8
Build
Return beef and noodles to wok with remaining soy sauce and sugar; toss over medium-high heat for 2 minutes until evenly coated and glossy.
9
Plate
Transfer to plate, scatter with scallion and toasted sesame seeds, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8.4 oz240g beef sirloin
- 4.2 oz120g, about two-thirds of a typical bundle dried sweet potato glass noodles (dangmyeon)
- 2 cup60g baby spinach
- 1/2 cup60g carrot
- 11 small onion
- 44 dried shiitake mushrooms (or 1/3 cup/25g fresh mushroom)
- 4 tbsp4 tbsp soy sauce, divided
- 2 tsp2 tsp sugar, divided
- 2 tbsp2 tbsp sesame oil, divided
- 4 cloves4 cloves garlic
- 22 scallion
- 2 tsp2 tsp toasted sesame seeds
- 2 tbsp2 tbsp vegetable oil
- a pinch of black pepper
