Fried Glass Noodle

Steps

How to make it

Prep 18 min · Cook 16 min

1. Prep: Soak Korean glass noodles 100 g in cold water 20 minutes until soft, then drain; shred carrot 30 g, cut spinach 50 g into segments, shred onion ½, and shred rehydrated wood ear mushroom 30 g. Marinate shredded meat with soy sauce and minced garlic 10 minutes.
2. Bring a pot of water to a rolling boil; blanch soaked glass noodles 2 minutes until translucent, then immediately rinse with cold water, drain, and cut into about 4-inch lengths.
3. In a small bowl, mix soy sauce 1 Tbsp, toasted sesame oil 1 Tbsp, sugar 1 tsp, and minced garlic 1 Tbsp into a stir-fry sauce; set aside.
4. Preheat a skillet over medium heat with toasted sesame oil 1 Tbsp; stir-fry onion and carrot 2 minutes until slightly softened and fragrant.
5. Add marinated meat and stir-fry over high heat 1–2 minutes until the color changes; add spinach and wood ear mushroom and stir-fry 1 minute.
6. Add drained glass noodles and the prepared sauce; stir-fry over medium heat 2–3 minutes until the noodles are evenly colored and seasoned without clumping.
7. Taste and adjust salt and sweetness; finish with sesame seeds and serve hot.

Tips & storage

Make it easier

• Mix the seasonings completely before cooking to ensure even flavor distribution.
• A hot pan with hot oil is key to locking in juices and flavor.
• Spread chilled rice or cooked noodles before cooking so they separate instead of clumping and take on sauce evenly.

Best enjoyed on the day it is made; refrigerate components separately when possible.

Substitutions

Optional add-ins