Ingredients:
8 oz sweet potato glass noodles (dangmyeon)
1/2 lb beef sirloin or ribeye, thinly sliced
1 small carrot, julienned
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
1/2 zucchini, julienned
4-5 dried shiitake mushrooms, rehydrated and sliced
1/2 small onion, thinly sliced
2 green onions, chopped
2 cups spinach
3 eggs, separated (for omelet strips)
3 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon sugar
2 cloves garlic, minced
1 tablespoon vegetable oil
Sesame seeds, for garnish
Instructions:
1. Prepare Noodles:
– Cook the glass noodles according to package instructions. Drain and rinse with cold water. Set aside.
2. Prepare Beef Marinade:
– In a small bowl, mix 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon sugar, and the minced garlic. Marinate the sliced beef in this mixture for at least 15 minutes.
3. Prepare Egg Strips:
– Separate the egg yolks and whites. Beat them separately.
– In a non-stick pan, cook the egg yolks into a thin omelet. Repeat with the egg whites. Let them cool and then cut into thin strips.
4. Stir-Fry Vegetables:
– In a large skillet or wok, heat 1 tablespoon vegetable oil over medium-high heat.
– Add the sliced onions and stir-fry until they begin to soften.
– Add the carrots, bell peppers, zucchini, and shiitake mushrooms. Stir-fry until the vegetables are tender but still crisp.
– Add the spinach and cook until wilted. Remove the vegetables from the skillet and set aside.
5. Cook Beef:
– In the same skillet, add the marinated beef and cook until browned and cooked through. Remove from heat and set aside.
6. Combine Ingredients:
– In a large mixing bowl, combine the cooked glass noodles, stir-fried vegetables, cooked beef, and green onions.
– Add the remaining soy sauce, sesame oil, and sugar. Toss everything together until well mixed and the noodles are evenly coated with the sauce.
7. Finish and Serve:
– Add the egg strips to the mixture and gently toss to combine.
– Garnish with sesame seeds before serving.
