Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour, 10 minutes
- 8 oz mung bean or sweet potato noodles (might be called cellophane or glass noodles or Chinese vermicelli)
- 1 sweet onion, sliced into thin strips
- 2 cloves garlic, finely chopped
- 1/2 pound baby spinach, parboiled
- 2 carrots, julienned
- 3 scallions, chopped
- 1/2 cup chopped Napa cabbage
- 5 shiitake mushrooms, rehydrated if dried and then sliced
- 2 Tbsp vegetable or olive oil
- 2 Tbsp sesame oil
- 3 Tbsp soy sauce
- 1 tsp sugar
- Salt to taste
- Sesame seeds (optional)
- 6 oz. beef or pork (optional)*
- Cook noodles according to package directions.
- In a large pan or wok over medium heat, heat vegetable (or olive) oil and 1 Tbsp sesame oil.
- Add onion slices and garlic and sauté for about 1 minute.
- Add rest of vegetables and cook for 4-5 minutes, until the vegetables are half-cooked and still a bit crispy.
- Turn heat to low and add cooked noodles, meat (if using), soy sauce, sugar, and the remaining sesame oil.
- Mix to combine and cook for another 2 minutes.
- Add salt or more soy sauce if needed.
- If using sesame seeds, add them at finish.
* Thinly sliced brisket works well in this dish and Korean barbecued beef (bulgogi) is used often. In a pinch, chunks of rotisserie chicken, strips of egg, or fried tofu pieces are good protein additions.