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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
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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

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