KOREAN GLASS NOODLES NUTRITION RECIPES

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil; stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, about 5 minutes. Drain and return to the pot; toss with 1 teaspoon sesame oil. Use kitchen shears to cut noodles into approximately 8-inch lengths. Set noodles aside.
• Mix soy sauce and sugar together in a bowl. Heat oil in a large saute pan or wok over high heat and swirl to coat. Add carrots and onions to the hot oil and fry until just softened, about 1 minute. Add garlic, scallions, and mushrooms and fry for 30 seconds more. Add spinach, soy sauce mixture, and cooked noodles. Fry until noodles are warmed through, 2 to 3 minutes. Remove from heat and toss with sesame seeds and remaining sesame oil.

Steps:

• Mix sauce ingredients until smooth. Set aside.
• Cook glass noodles according to package instructions. Set aside.
• In a medium-sized pan over medium to medium-hight heat, add oil. Heat for 30 seconds, then add the ground beef. Break up the beef and cook untill almosted browned (about 5-7 minutes).
• Add the mushrooms, garlic powder, onion powder, salt, white wine vinegar, and coconut aminos to the pan. Continue cooking an additional 3-5 minutes until musrooms are softened. Remove from heat.
• Assemble beef noodle bowls. Start with the noodles, then top with meat/mushrooms, carrots, cucumbers. Drizzle with the sauce and sprinkle with green onions and cilantro.