Ingredients Jump to Instructions ↓

  1. 8 oz mung bean or sweet potato noodles (might be called cellophane or glass noodles or Chinese vermicelli)

  2. 1 sweet onion, sliced into thin strips

  3. 2 cloves garlic, finely chopped

  4. 1/2 pound baby spinach, parboiled

  5. 2 carrots, julienned

  6. 3 scallions, chopped

  7. 1/2 cup chopped Napa cabbage

  8. 5 shiitake mushrooms, rehydrated if dried and then sliced

  9. 2 Tbsp vegetable or olive oil

  10. 2 Tbsp sesame oil

  11. 3 Tbsp soy sauce

  12. 1 tsp sugar

  13. Salt to taste

  14. Sesame seeds

  15. 6 oz. beef or pork

Instructions Jump to Ingredients ↑

  1. Cook noodles according to package directions.

  2. In a large pan or wok over medium heat, heat vegetable (or olive) oil and 1 Tbsp sesame oil.

  3. Add onion slices and garlic and sauté for about 1 minute.

  4. Add rest of vegetables and cook for 4-5 minutes, until the vegetables are half-cooked and still a bit crispy.

  5. Turn heat to low and add cooked noodles, meat (if using), soy sauce, sugar, and the remaining sesame oil.

  6. Mix to combine and cook for another 2 minutes.

  7. Add salt or more soy sauce if needed.

  8. If using sesame seeds, add them at finish.

  9. (Serves 4)

  10. * Thinly sliced brisket works well in this dish and Korean barbecued beef (bulgogi) is used often. In a pinch, chunks of rotisserie chicken, strips of egg, or fried tofu pieces are good protein additions.


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