Korean Clear Noodles With Mixed Vegetables Recipe

Name: Korean Clear Noodles With Mixed Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces dried bean threads (saifun); 8 dried shiitake mushrooms (1 oz.); 4 tablespoons Asian sesame oil; 5 tablespoons soy sauce; 2 tablespoons sliced green onion, plus 3 whole green onions; 1 tablespoon sugar; 1 clove garlic, peeled and pressed or minced; 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 1/4 teaspoon pepper; Salt; 1 tablespoon toasted sesame seeds

Servings: persons

6 ounces dried bean threads (saifun)
8 dried shiitake mushrooms (1 oz.)
4 tablespoons Asian sesame oil
5 tablespoons soy sauce
2 tablespoons sliced green onion, plus 3 whole green onions
1 tablespoon sugar
1 clove garlic, peeled and pressed or minced
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 1/4 teaspoon pepper
Salt
1 tablespoon toasted sesame seeds

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 small bowl with enough hot water to cover; let stand until soft, about 15 minutes. Lift mushrooms from soaking liquid (reserve liquid for another use or discard) and squeeze dry. Cut stems off mushrooms and discard. Cut mushroom caps into 1/4-inch-wide strips.
3
Rinse beef and pat dry. Chop beef into 1/4-inch pieces. In a bowl, mix meat with 1 teaspoon sesame oil, 2 tablespoons soy sauce, sliced green onions, 1 teaspoon sugar, and the garlic. Cover and chill at least 30 minutes or up to 2 hours.
4
Meanwhile, trim root ends from green onions; cut into 2-inch lengths, including green tops.
5
In a 12-inch nonstick frying pan or a 5- to 6-quart nonstick pan over medium-high heat, stir 2 teaspoons sesame oil and the yellow onion until slightly softened but not limp, about 2 minutes. Pour into a large bowl. Return pan to medium-high heat, and add 1 more teaspoon sesame oil, the carrots, and the green onion lengths. Stir until green onions are slightly wilted, about 1 minute; add to bowl. Return pan to medium-high heat and add 2 more teaspoons sesame oil, the mushrooms, and the green beans; stir until mushrooms are lightly browned, about 2 minutes. Add to bowl.
6
Return pan to medium-high heat; add 1 tablespoon sesame oil and the beef mixture. Stir until lightly browned, 2 to 3 minutes; add to bowl. Return pan to heat and add drained noodles, 3 tablespoons soy sauce, 1 tablespoon sesame oil, 2 teaspoons sugar, and 1/4 teaspoon pepper; stir until noodles are hot, 1 to 2 minutes. Pour into bowl with vegetable-beef mixture. Mix well, adding salt and pepper to taste. Pour into a bowl; sprinkle with sesame seeds.

280

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 ounces dried bean threads (saifun), 8 dried shiitake mushrooms (1 oz.), 4 tablespoons Asian sesame oil, 5 tablespoons soy sauce, and more.

Yes, Korean Clear Noodles With Mixed Vegetables falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Korean Clear Noodles With Mixed Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions