Korean Glass Noodles with Stir Fried Vegetables

Korean Glass Noodles with Stir Fried Vegetables

4.0 4 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

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

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UK and Ireland

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