Spicy Recipe | Korean Spicy Noodles

Korean Spicy Noodles

1 pound flank steak cut across the grain into thin slices then cut into 2” length pieces
8 oz. Korean sweet potato starch noodles (dangmyeon) see notes
1 yellow onion thinly sliced, then cut into 1” lengths
3.5 oz. shiitake mushrooms sliced
1 cup carrots, cut into matchsticks from about 3 medium carrots
1 red bell pepper sliced
2 cups baby spinach about 2 oz.
1/3 cup low sodium soy sauce
3 tablespoons brown sugar
2 tablespoons rice wine (NOT VINEGAR) may substitute dry sherry (see notes)

  • Whisk together marinade/sauce ingredients in a medium bowl (not beef bouillon). Add 1/4 cup marinade to a freezer bag/glass dish then whisk in 1 tablespoon sesame oil. Add beef and massage in marinade. Marinate at room temperature for 30 minutes or refrigerate for 2-8 hours (longer the better). To the remaining reserved Sauce, whisk in 1 1/2 teaspoons beef bouillon. Cover Sauce and refrigerate until ready to use.
  • Cook the noodles according to package directions just until al dente, taking care not to overcook. Rinse noodles several times in cold water. Snip noodles with kitchen shears into manageable lengths.
  • Heat 1 ½ teaspoons sesame oil in a large nonstick skillet over high heat until hot and sizzling. Add half of the beef to the skillet in a single layer, cook without stirring for 1 minute, then flip beef over and sear just until browned, about 1-2 minutes (it will cook more in the sauce). Don’t overcook or it won’t be as tender! Transfer beef to a large plate and cover. Repeat with remaining beef.
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  • For Full Instruction: http://carlsbadcravings.com

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