Korean Spicy Noodles

carlsbadcravings.com

sharynn

subheading: STIR FRY:

1 pound flank steak cut across the grain into thin slices then cut into 2” length pieces

vegetable or peanut oil

toasted sesame oil

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.

subheading: MARINADE/SAUCE:

⅓ cup low sodium soy sauce

3 tablespoons brown sugar

2 tablespoons rice wine (NOT VINEGAR) may substitute dry sherry (see notes)

2 tablespoons Gochujang or more if desired*

½ teaspoon pepper

3 garlic cloves minced

1 tablespoon freshly ground ginger (may substitute 1 teaspoon ground)

1 tablespoon cornstarch

subheading: ADD LATER:

1 ½ teaspoons beef bouillon

subheading: GARNISH:

3 green onions chopped

1 tablespoon sesame seed

Directions at carlsbadcravings.com

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