Korean · Dinner
Stir Fried Glass Noodles (Dairy-Free)
Chewy sweet potato glass noodles stir-fried with thin-sliced beef, carrot, onion, spinach and shiitake mushroom in a soy-sesame glaze. Sweetened lightly with sugar and finished with sesame oil and scallion, this Korean japchae-style noodle dish balances savoury-sweet flavours and a springy, slick texture, served hot with no dairy ingredients involved.
$6
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
491Calories
39.8gProtein
15.6gFat
54.2gCarbs
9.5gSugar
4.9gFiber
2380mgSodium
72mgChol
Instructions
1
Prep
Slice beef sirloin thin against the grain; mince garlic and thinly slice onion, carrot, and scallion; soak and slice mushrooms.
2
Marinate
Toss sliced beef with 1 tbsp soy sauce, 1 tsp sesame oil and half the minced garlic at room temperature for 10 minutes.
3
Boil
Cook glass noodles in boiling water for 6–7 minutes until translucent and pliable, then drain and rinse under cold water.
4
Toss
Combine drained noodles with 2 tbsp soy sauce, 1 tsp sugar and 1 tsp sesame oil in a bowl until glossy and coated.
5
Sauté
Heat vegetable oil in a wok over medium-high heat and sauté onion, carrot and remaining garlic for 2–3 minutes until onion turns translucent.
6
Sear
Push vegetables aside, add marinated beef to wok and sear for 2–3 minutes, stirring, until no pink remains.
7
Sauté
Add mushroom and spinach to wok and sauté over medium heat for 1–2 minutes until spinach wilts.
8
Toss
Add noodles to wok and toss everything together over medium heat for 2 minutes until heated through and evenly distributed.
9
Plate
Transfer to a plate, scatter scallion and toasted sesame seeds over the top and serve hot.
Serves
1 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3.9 oz210g beef sirloin
- 1.8 oz50g sweet potato glass noodles (dangmyeon)
- 1 tbsp1 tbsp soy sauce, for the beef marinade
- 1 tsp1 tsp sesame oil, for the beef marinade
- 2 cloves2 cloves garlic
- 1/41/4 small onion
- 1/41/4 medium carrot
- 11 small handful spinach (about 1 oz / 30g)
- 22 dried shiitake mushrooms, soaked (or 1 oz / 28g fresh shiitake)
- 2 tbsp2 tbsp soy sauce, for the noodle sauce
- 1 tsp1 tsp sugar-white
- 1 tsp1 tsp sesame oil, for the noodle sauce
- 1 tbsp1 tbsp vegetable-oil, for stir-frying
- 11 scallion
- 1 tsp1 tsp sesame-seeds