Korean · Dinner
Stir Fried Glass Noodles (Low-Calorie)
A lightened Korean glass noodle stir-fry with lean beef sirloin, sweet potato starch noodles, and crisp vegetables in a reduced soy-sesame glaze. Steamed noodles and minimal oil keep this savory, garlicky dish satisfying while staying well under 400 calories.
$5
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
346Calories
26.4gProtein
9.8gFat
38.1gCarbs
8.1gSugar
5.8gFiber
1061mgSodium
50mgChol
Instructions
1
Prep
Slice beef sirloin thinly against the grain, mince garlic, julienne carrot, slice onion and mushroom thinly, and chop scallion.
2
Marinate
Toss sliced beef with 1 tsp soy sauce and 1/2 tsp sesame oil, let sit 10 minutes at room temperature.
3
Boil
Cook glass noodles in boiling water over high heat for 6–7 minutes until translucent and tender, then drain and rinse cold.
4
Sear
Heat 1/2 tsp vegetable oil in a nonstick skillet over high heat, sear beef 2–3 minutes until browned outside and cooked through.
5
Toss
Add vegetables, noodles, spinach, minced garlic, 1 tbsp soy sauce, and brown sugar; toss over medium heat 2 minutes until glossy.
6
Finish
Drizzle with 1/2 tsp sesame oil, scatter scallion, sesame seeds, and black pepper on top, toss once to combine.
7
Plate
Transfer noodles to plate and serve warm.
Serves
1 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4 oz113g beef sirloin
- 1.4 oz40g, about one-third a small bundle dry glass noodles
- 1 tsp1 tsp soy sauce for marinating
- 1/2 tsp1/2 tsp sesame oil for marinating
- 2 cloves2 cloves garlic
- 1/2 cup45g carrot
- 3/4 cup55g spinach, blanched and squeezed dry
- 1/3 cup30g onion
- 1/4 cup25g shiitake mushroom
- 11 scallion
- 1 tbsp1 tbsp soy sauce for noodles and vegetables
- 1 tsp1 tsp brown sugar
- 1/2 tsp1/2 tsp sesame oil for finishing
- 1/2 tsp1/2 tsp vegetable oil for stir-frying
- 1/2 tsp1/2 tsp sesame seeds
- black pepper