Korean Clear Noodles with Mixed Vegetables

Korean Clear Noodles with Mixed Vegetables
Photo by James Carrier

Ingredients

  • Salt
  • 1 tablespoon toasted sesame seeds
  • 5 tablespoons soy sauce
  • 4 tablespoons Asian sesame oil
  • About 6 ounces beef flank steak (see notes)
  • 1 tablespoon sugar
  • 8 dried shiitake mushrooms (1 oz.)
  • + 7 more ingredients
    • 1 clove garlic, peeled and pressed or minced
    • 2 tablespoons sliced green onion, plus 3 whole green onions
    • 6 ounces dried bean threads (saifun)
    • 1 yellow onion (8 oz.), peeled and sliced into 1/4-inch-thick slivers
    • 1 cup coarsely shredded carrots
    • 1 cup diagonally sliced (1/4 in. thick) green beans
    • About ¼ teaspoon pepper

1. In a 3- to 4-quart covered pan over high heat, bring 2 quarts water to a boil. Immerse bean threads in water and stir to separate; cover and remove from heat. Let stand until noodles are soft, 3 to 5 minutes. Drain well. With scissors, cut into 6-inch lengths. 2. Rinse mushrooms and place in a...

View full recipe at My Recipes

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