Ingredients:

  • 8 oz (225g) Korean glass noodles (dangmyeon)
  • 8 oz (225g) thinly sliced beef (sirloin, ribeye, or flank steak), cut into 2-inch strips (Optional)
  • 2 tbsp soy sauce
  • 1 tbsp sugar
  • 1 tbsp sesame oil
  • 1 clove garlic, minced
  • Pinch of black pepper
  • 1 large onion, thinly sliced
  • 2 carrots, julienned
  • 1 bell pepper (any color), julienned
  • 4 oz (115g) shiitake mushrooms, thinly sliced (fresh or rehydrated dried)
  • 4 oz (115g) spinach, washed and roughly chopped
  • 2 green onions, thinly sliced
  • 6 tbsp soy sauce
  • 4 tbsp sugar
  • 2 tbsp sesame oil
  • 2 tbsp sesame seeds, toasted
  • 1 tbsp minced garlic
  • 1 tsp ground black pepper
  • Vegetable oil or canola oil

Instructions:

  1. Cook glass noodles according to package directions (usually boiling until translucent and chewy). Drain, rinse with cold water, and cut into shorter lengths with kitchen shears.
  2. Combine beef with soy sauce, sugar, sesame oil, garlic, and pepper in a bowl. Let marinate for at least 15 minutes.
  3. Wash and prepare all vegetables as specified in the ingredient list.
  4. Heat a small amount of oil in the wok or skillet. Stir-fry the beef until cooked through (about 3-5 minutes). Remove and set aside.
  5. In the same wok, stir-fry each vegetable separately (onion, carrots, bell pepper, mushrooms, spinach) until tender-crisp. Add a pinch of salt to each vegetable as it cooks. Set aside each vegetable after cooking.
  6. Combine all sauce ingredients in a bowl and whisk until sugar is dissolved.
  7. Add the cooked noodles to the wok. Pour in the sauce and stir-fry until noodles are evenly coated.
  8. Add the cooked beef and vegetables to the noodles. Stir-fry for another minute or two, until everything is well combined and heated through.
  9. Garnish with green onions and toasted sesame seeds. Serve immediately.