A quick and easy take on a traditional Korean noodle dish
- 8 ounces dangmyeon sweet potato starch noodles*
- 2 tablespoons avocado oil or any mild-flavored oil, divided
- 1 white onion thinly sliced
- 6 shiitake mushrooms thinly sliced
- 2 red bell peppers cored and thinly sliced
- 3 large carrots peeled and thinly sliced
- 5 garlic cloves minced
- 4 handfuls fresh baby spinach
- toasted sesame seeds
- thin sliced green onions
- 4 tablespoons low-sodium soy sauce or more, to taste
- 2 tablespoons maple syrup
- 2 tablespoon toasted sesame oil
- 1 pound sirloin or flank steak thinly-sliced against the grain into bite-sized pieces
- 2 tablespoon soy sauce
- Kosher salt
- black pepper
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To Make The Noodles: Cook the sweet potato starch noodles in a large pot of boiling water according to package directions, until they are al dente. (Be careful not to overcook, or they will become mushy in the stir-fry.) Transfer noodles to a strainer, and rinse with cold water until they are completely chilled. Strain out any extra water, then drizzle a bit of sesame oil on the noodles and toss with your fingers until they are evenly coated. This will help them not to stick together. Set aside.
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To Make The Sauce: Whisk all sauce ingredients together until combined.
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To Prep The Steak: Toss the steak, a bit of the soy sauce, a bit of the maple syrup and a pinch each of salt and pepper together in a large bowl until combined. Let marinate for 5 minutes.
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To Make The Stir-Fry: Heat 1 tablespoon oil in a large sauté pan or wok over high heat. Add the steak and sauté for 4-5 minutes, stirring occasionally, until cooked through. Transfer steak to a separate clean plate, and set aside.
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Reduce the sauté pan heat to medium-high. Add the remaining 1 tablespoon oil and the onion, and toss to combine. Sauté for 3 minutes, stirring occasionally. Then stir in the mushrooms, bell pepper, carrot and garlic cloves, and season with a few pinches of salt and pepper. Continue sautéing for 4-5 more minutes, stirring occasionally, until the veggies are tender and cooked. Next, add the cooked noodles, steak and the sauce to the veggies.
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Stir in the spinach, and cook for 2-3 more minutes, using tongs to toss the veggie mixture frequently, until the spinach has wilted.
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Taste, and season with extra soy sauce, sesame oil, salt and/or pepper if needed.
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Serve warm, garnished with lots of toasted sesame seeds and green onions, if desired.