Asian

Korean Stir Fry with Cellophane Noodles takes several minutes to prepare.

Korean Stir Fry with Cellophane Noodles takes several minutes to cook.

Korean Stir Fry with Cellophane Noodles makes 4 servings.

The ingredients for Korean Stir Fry with Cellophane Noodles are:

1 cup sliced shitaki or portobello mushrooms
4 TBS soy sauce
2 tsp sugar
1/2 tsp chopped garlic
4 tsp sesame seeds, toasted
5 oz steak, sliced thing
2 oz cellophane noodles
3 TBS oilve oil
1 medium onion, diced
3 medium carrots, cut into 2 inch thin strips
1 cup bean sprouts (mung bean)
1/2 cup fresh spinach
4 tsp seseame oil

Here is how you make Korean Stir Fry with Cellophane Noodles:

In a medium bowl, combine 2 TBS soy sauce, 1 tsp sugar, garlic, 2 tsp sesame seeds, and steak. Set aside.Soak noodles accroding to package. Using a knife or scissors, cut noodles into 3 inch lengths. Place in a large bowl and set aside. In a large wok, heat half the olive oil over medium high heat. Stir fry steak mixture about 2-3 minutes. Toss with noodles. Remove from pan. Wipe pan clean with paper towels. Heat remaining oil in the wok over meduim high heat. Add veggies. Saute until soft. Add remaining soy sauce, sugar, the sesame oil and sesame seeds. Toss in noodle/steak mixture. Serve immediately.Serves 4Number of Servings: 4Recipe submitted by SparkPeople user RZIMMERLI.

The nutritional information for Korean Stir Fry with Cellophane Noodles is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 298.9

• Total Fat: 17.8 g
• Cholesterol: 20.2 mg
• Sodium: 247.6 mg
• Total Carbs: 24.7 g
• Dietary Fiber: 2.9 g
• Protein: 11.2 g

Korean Stir Fry with Cellophane Noodles is Asian cuisine.