- 8 ounces bulgogi
- 8 ounces cellophane noodles (aka potato starch noodles)
- 1 cup baby spinach
- 10 mushrooms (quartered)
- 1/2 medium onion (chopped)
- 1/2 carrot (julienned)
- 1/2 green bell pepper (julienne)
- 1 tablespoon sesame seeds, toasted
- 2 tablespoons sesame oil
- 1/2 cup soy sauce
- 2 tablespoons sugar
- 2 cloves garlic (chopped to taste)
- 4 tablespoons cooking oil
- Fill a 6-quart stock pot halfway with water and bring to a boil. Boil 8 oz. (240 g) cellophane wheat noodles, aka potato starch noodles, for about 5 to 6 minutes until al dente. Drain into colander and run under cold water for a few minutes to cool down and rinse the starch off. After they are thoroughly rinsed cut the noodles to 3- or 4-inch lengths and reserve them.
- Heat 2 to 4 Tbsp. (30-60 ml). oil in a large skillet over high heat for about a minute or two.
- Add 2 cloves of chopped garlic in a pan, stirring constantly for about 30 seconds.
- Add 8 oz. (240 g) bulgogi to the pan and cook until medium doneness, about 2 to 3 minutes.
- Add 1/2 medium chopped onion,1/2 a carrot julienned, and 1/2 green bell pepper julienned, and cook until slightly tender, about 1 minute.
- Add the noodles and 1 cup baby spinach and keep stirring until combined.
- Stir in the 1 Tbsp. (15 g) toasted sesame seeds, 2 Tbsp. (30 ml) sesame oil, 1/2 cup (90 ml) soy sauce, 2 Tbsp. (30 g) sugar, 1/4 tsp. salt, and a 1/4 tsp. pepper. Cook for an additional minute until noodles are coated well in sauce and all the vegetable soften a little.
- Serve immediately.
|Calories210Calories from Fat80|
|% DAILY VALUE|
|Calories from Fat80|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.