Korean Glass Noodles with Stir Fried Vegetables

Korean Glass Noodles with Stir Fried Vegetables

3.4 5 ratings

Prep. 30 min

Total 1 h 45 min

4 portions

Ingredients

rice vermicelli (Korean style, see tip)
120 g
dried shiitake mushrooms
5 g
water plus extra for cooking noodles
2000 g
caster sugar
3 tsp
ground black pepper
¾ tsp
light soy sauce
3 Tbsp
toasted sesame oil
4 Tbsp
beef fillet steak cut in thin strips (approx. 1 cm x 5 cm)
300 g
carrots cut in lengths (5 cm)
200 g
onion halved
150 g
fresh button mushrooms
150 g
medium eggs
2
fine sea salt plus ½ tsp
2 pinches
fresh spinach leaves
150 g
garlic cloves
4
vegetable oil
20 g
sesame seeds, toasted for sprinkling

Difficulty

medium

Nutrition per 1 portion

Sodium 969.9 mg

Protein 24.8 g

Calories 2317.3 kJ / 553.8 kcal

Fat 32.8 g

Fibre 4.1 g

Saturated Fat 8.1 g

Carbohydrates 41 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Slicing and Grating 44 Recipes
UK and Ireland

You might also like...

Soy Milk and Steamed Buns

1 h 30 min

Pizza Mummy

1 h 20 min

Pork Belly, Steamed Broccoli and Sesame Rice

1 h

Korean Glass Noodles with Stir Fried Vegetables (TM5)

No ratings

Bibimbap Burrito

45 min

Pan-fried Bao Buns

1 h 30 min

Feijoada (Bean and Meat Stew)

1 h 10 min

Dairy-free Dauphinoise Potatoes

1 h 10 min

Chicken, Rice and Green Beans with Ginger and Spring Onion Oil

1 h 20 min

Stir Fried Udon With Chicken and Mushroom

20 min

Korean Chicken Noodle Soup (Kal-guksu)

1 h 15 min

Suya Beef Skewers

45 min