SWEET POTATO GLASS NOODLES NEAR ME RECIPES

Steps:

• Combine 1/4 cup soy sauce, mirin, 1 tablespoon sesame oil, garlic, and 1 teaspoon pepper in a bowl. Add steak; stir to coat. Marinate for at least 30 minutes.
• Combine 1/4 cup soy sauce, honey, 1 tablespoon sesame oil, and 1 pinch pepper in a large bowl; stir sauce well.
• Fill a large pot with water and bring to a rolling boil; stir in noodles and return to a boil. Cook uncovered, stirring occasionally, about 5 minutes. Drain. Add noodles to sauce; toss to coat.
• Whisk egg in a bowl. Heat a skillet over medium-low heat; pour in egg. Cook until firm, about 1 minute per side. Slice into strips.
• Bring a large pot of lightly salted water to a boil. Add spinach and cook, uncovered, until just bright green, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
• Heat olive oil in a large skillet over medium-high heat. Add carrot and onion; saute until tender, about 5 minutes. Stir in steak and marinade; cook until tender, 5 to 8 minutes. Stir in spinach. Add noodles and egg; cook and stir until well combined and heated through, about 2 minutes.

Steps:

• Combine vinegar, fish sauce, honey and chile-garlic sauce in a small bowl. Place near the stove.
• Heat a large wok or skillet over high heat until hot. Swirl in 1 teaspoon oil. Add eggs and cook, without stirring, until set on the bottom, 30 to 45 seconds. Flip over and cook until completely set, about 30 seconds more. Transfer to a cutting board and slice or chop.
• Swirl the remaining 1/4 cup oil into the wok (or skillet). Add sweet potato noodles, bell pepper, scallions and garlic; cook, stirring occasionally, until the vegetables are soft, about 5 minutes. Add bean sprouts, the reserved sauce and the cooked egg; toss until heated through, 1 to 2 minutes. Serve, garnished with peanuts, cilantro and lime wedges.