Korean Stir Fry with Cellophane Noodles
- Number of Servings: 4
Ingredients
1 cup sliced shitaki or portobello mushrooms4 TBS soy sauce2 tsp sugar1/2 tsp chopped garlic4 tsp sesame seeds, toasted5 oz steak, sliced thing2 oz cellophane noodles3 TBS oilve oil1 medium onion, diced3 medium carrots, cut into 2 inch thin strips1 cup bean sprouts (mung bean)1/2 cup fresh spinach4 tsp seseame oil
In a medium bowl, combine 2 TBS soy sauce, 1 tsp sugar, garlic, 2 tsp sesame seeds, and steak. Set aside.
Soak noodles accroding to package. Using a knife or scissors, cut noodles into 3 inch lengths. Place in a large bowl and set aside.
In a large wok, heat half the olive oil over medium high heat. Stir fry steak mixture about 2-3 minutes. Toss with noodles. Remove from pan.
Wipe pan clean with paper towels. Heat remaining oil in the wok over meduim high heat. Add veggies. Saute until soft.
Add remaining soy sauce, sugar, the sesame oil and sesame seeds. Toss in noodle/steak mixture. Serve immediately.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user RZIMMERLI.
Soak noodles accroding to package. Using a knife or scissors, cut noodles into 3 inch lengths. Place in a large bowl and set aside.
In a large wok, heat half the olive oil over medium high heat. Stir fry steak mixture about 2-3 minutes. Toss with noodles. Remove from pan.
Wipe pan clean with paper towels. Heat remaining oil in the wok over meduim high heat. Add veggies. Saute until soft.
Add remaining soy sauce, sugar, the sesame oil and sesame seeds. Toss in noodle/steak mixture. Serve immediately.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user RZIMMERLI.
Nutritional Info Amount Per Serving
- Calories: 298.9
- Total Fat: 17.8 g
- Cholesterol: 20.2 mg
- Sodium: 247.6 mg
- Total Carbs: 24.7 g
- Dietary Fiber: 2.9 g
- Protein: 11.2 g
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