Korean Glass Noodle Stir-Fry

Instructions

1. Step 1

   In a small bowl, combine 3 tbsp (45 ml) soy sauce, 1 tbsp (15 ml) sesame oil, 1 tbsp (15 gr) brown sugar, and 2 clove (6 gr) garlic. Stir until the sugar is mostly dissolved; set this sauce aside.

   Ingredients used: 15.0 gr Brown Sugar, 6.0 gr Garlic, 15.0 ml Sesame Oil, 45.0 ml Soy Sauce

   Cookware: small bowl

2. Step 2

   Place the beef in a mixing bowl with the remaining 1 tbsp (15 ml) soy sauce, 2 tsp (10 ml) sesame oil, 2 tsp (10 gr) brown sugar, and 2 clove (6 gr) garlic. Add ⅜ tsp (1 gr) black pepper, mix well, and marinate while preparing the other ingredients.

   Timer: 15 min (fixed)

   Ingredients used: 200.0 gr Beef Sirloin, 10.0 gr Brown Sugar, 6.0 gr Garlic, 1.0 gr Ground Black Pepper, 10.0 ml Sesame Oil, 15.0 ml Soy Sauce

   Cookware: mixing bowl, tongs

3. Step 3

   Bring a pot of water to a boil and add ⅜ tsp (2 gr) salt. Blanch the spinach until wilted, about 30 seconds, then transfer it to a colander and rinse briefly under cold water. Drain and gently squeeze out excess water.

   Timer: 2 min (fixed)

   Ingredients used: 2.0 gr Salt, 150.0 gr Spinach

   Cookware: colander, pot, tongs

4. Step 4

   Return the water to a boil and cook the noodles until tender but chewy, following the package timing, usually 6 to 8 minutes. Drain, rinse briefly under cool water, and cut the long noodles a few times with kitchen shears.

   Timer: 8 min (fixed)

   Ingredients used: 250.0 gr Sweet Potato Glass Noodle

   Cookware: colander, Kitchen Shears, pot

5. Step 5

   Heat 1 tsp (5 ml) neutral cooking oil in a large frying pan over medium heat. Whisk the eggs with ¼ tsp (1 gr) salt, pour them into the pan, and cook as a thin sheet until fully set. Transfer to a cutting board and slice into narrow strips.

   Timer: 3 min (fixed)

   Ingredients used: 2.0 piece Egg, 1.0 gr Salt, 5.0 ml Vegetable Oil

   Cookware: cutting board, frying pan, knife, small bowl, whisk

6. Step 6

   Add 2 tsp (10 ml) neutral cooking oil to the pan and place it over medium heat. Stir-fry the onion and carrot with the remaining ¼ tsp (1 gr) salt until crisp-tender, 3 to 4 minutes, then transfer them to a clean mixing bowl.

   Timer: 4 min (fixed)

   Ingredients used: 120.0 gr Carrot, 150.0 gr Onion, 1.0 gr Salt, 10.0 ml Vegetable Oil

   Cookware: frying pan, mixing bowl, tongs

7. Step 7

   Add another 2 tsp (10 ml) neutral cooking oil to the pan over medium heat. Stir-fry the mushrooms and bell pepper until the mushrooms soften and the pepper remains slightly crisp, 3 to 4 minutes. Transfer them to the bowl with the other vegetables.

   Timer: 4 min (fixed)

   Ingredients used: 150.0 gr Red Bell Pepper, 120.0 gr Shiitake Mushroom, 10.0 ml Vegetable Oil

   Cookware: frying pan, mixing bowl, tongs

8. Step 8

   Add the remaining 1 tsp (5 ml) neutral cooking oil to the pan over medium heat. Add the marinated beef and stir-fry until browned and cooked through, 3 to 4 minutes.

   Timer: 4 min (fixed)

   Ingredients used: 5.0 ml Vegetable Oil

   Cookware: frying pan, tongs

9. Step 9

   Add the drained noodles and prepared sauce to the pan with the beef. Toss over medium heat until the noodles are evenly coated and have absorbed most of the sauce, about 2 minutes.

   Timer: 2 min (fixed)

   Cookware: frying pan, tongs

10. Step 10

    Add the cooked vegetables, spinach, and egg strips to the pan. Add the remaining 1 tsp (5 ml) sesame oil and ⅜ tsp (1 gr) black pepper, then toss over low heat until evenly combined and hot. Sprinkle with the sesame seeds and serve.

    Timer: 2 min (fixed)

    Ingredients used: 1.0 gr Ground Black Pepper, 5.0 ml Sesame Oil, 10.0 gr Sesame Seed

    Cookware: frying pan, tongs