Glass noodles with beef and vegetables - Snezana Kitanović
Glass noodles with beef and vegetables - glass noodles (dangmyeon - "Dang-dong"), also known as cellophane noodles or crystal noodles, are a type of translucent spaghetti made from sweet potato starch and water.
They got their name because of their appearance, namely, when cooked they look like cellophane and their color is transparent light gray or brown gray.
They are usually sold dried, and cooked they are used in soups and with beef and stir-fried vegetables.
The noodles I used in this recipe are made from sweet potatoes.
They have a unique light texture and are not heavy like classic pasta made from flour.
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Glass noodles with beef and vegetables - Snezana Kitanović
- 100 g of glass noodles
- 250 g of beef cut into strips
- 200 g of Chinese mix
- 2 tablespoons of hot soy sauce
- 1 spoon of sweet and spicy sauce
- 2 black dried mushrooms
- a teaspoon of thick oil mixed in a little water
- green part of spring onion and sesame seeds for decoration
- Before cooking, soak the spaghetti in cold water for 30-60 minutes.
- This will soften them significantly and reduce their cooking time.
- After they have softened, drain them, cut them with scissors because they are quite long, then cook them in boiling water for about 5 minutes (they cannot and should not be "al dente"), then rinse them under cold water.
- Until the spaghetti is soft, prepare the vegetables, cabbage or Chinese cabbage, peppers, onions, leeks, carrots and black dried mushrooms or buy a Chinese mix.
- Cut the meat into cubes and fry in a little oil.
- Add Chinese mix, black mushrooms and simmer for a few minutes on high heat.
- Black dried mushrooms - muer, soak them in hot water for ten minutes, drain the water, then soak them again for another hour.
- There they are rehydrated and become 3x larger than they were.
- Return the meat to the pan, add soy sauce and a little whipped stock, spices and simmer for another 2-3 minutes.
