Gluten-Free Japchae (Glass Noodle Stir-Fry)

Ingredients

• about 225 g Sweet potato starch noodles (dangmyeon)
• about 450 g Beef sirloin, thinly sliced
• 3 tbsp Soy sauce (tamari for gluten-free)
• 1 tbsp Brown sugar
• 2 tbsp Sesame oil
• 2 cloves Garlic, minced
• 1 medium Onion, thinly sliced
• 1 cup Carrots, julienned
• 1 cup Bell pepper (any color), julienned
• about 142 g Spinach
• 1 cup Mushrooms, sliced

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Soak the sweet potato starch noodles in warm water for about 20-30 minutes, or until softened.
2. 2Prepare the beef: In a bowl, mix the sliced beef with gluten-free tamari (or gluten-free soy sauce), brown sugar, sesame oil, and garlic. Marinate for at least 15 minutes.
3. 3Stir-fry the beef: Heat a large skillet or wok over medium-high heat. Add the marinated beef and stir-fry until cooked through. Set aside.
4. 4Stir-fry the vegetables: Stir-fry the onion, carrots, bell pepper, spinach, and mushrooms separately until tender. Set aside.
5. 5Cook the noodles: Drain the noodles and cook them in boiling water for 5-7 minutes, or until translucent and chewy. Drain and rinse with cold water.
6. 6Combine: In the same skillet, add the cooked noodles, beef, and vegetables. Stir-fry everything together for a few minutes until well combined and heated through.
7. 7Season with additional sesame oil and gluten-free tamari if needed.
8. 8Serve warm.

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