• Korean glass noodles (or shirataki noodles)100g (200g)
• Beef100g
• Eryngii mushrooms2
• Chinese chives (nira)1 bunch
• Onion1/2
• Carrot1/2
• ★Soy sauce3 tbsp
• ★Sugar1 tbsp
• ★Mirin2 tbsp
• ★Salta pinch
• ★Soy sauce1 tbsp
• ★Sugar2 tsp
• ★Minced garlic1 clove
• ★Sesame oil1 tsp
• ★Toasted sesame seeds1 tsp
• ★Sesame oil1 tsp each
• ★Salta pinch each

1. 1

   Boil 100g of Korean glass noodles (or 200g shirataki noodles) in hot water for 5-6 minutes, then cut to your preferred length. Slice 100g of beef thinly, then mix with 1 tbsp soy sauce, 2 tsp sugar, 1 clove minced garlic, 1 tsp sesame oil, and 1 tsp toasted sesame seeds. Let the flavors blend.

2. 2

   Julienne 2 eryngii mushrooms, 1 bunch Chinese chives, 1/2 onion, and 1/2 carrot. Stir-fry each vegetable separately with 1 tsp sesame oil and a pinch of salt each, then transfer to a bowl. ※Do not stir-fry them together.

3. 3

   Stir-fry the beef, and once cooked through, add it to the bowl.

4. 4

   Pour the noodle sauce (3 tbsp soy sauce, 1 tbsp sugar, 2 tbsp mirin, a pinch of salt) into the skillet and heat. Add the glass noodles and stir-fry until the liquid is completely absorbed. Transfer to the bowl and toss everything together. Done!

5. 5

   If using shirataki noodles, cut to appropriate length, boil for about 3 minutes, then stir-fry without oil before adding the sauce and cooking until well-coated.

If Korean glass noodles are unavailable, shirataki noodles are recommended as they have a similar texture. You can also substitute mushrooms like shiitake or shimeji for eryngii, or spinach or komatsuna for the Chinese chives—all delicious!

• Calories260 kcal
• Protein9.2 g
• Fat7 g
• Carbs36 g
• Sodium2.1 g