Serves4 Prep Time8 Total Time15
Korean Glass Noodle Stir Fry

Ingredients Print this recipe

  • 10 ounces sweet potato (also known as dangmyeon) or thin rice noodles
  • 4 tablespoons sesame oil
  • ┬╝ cup soy sauce
  • 3 tablespoons rice vinegar
  • 2 tablespoons honey
  • 2 tablespoons water
  • 1 white onion, slivered
  • 2 cups matchstick carrots
  • 2 red bell peppers, julienned
  • 1 cup shiitake mushrooms, thinly sliced
  • 2 cups kale, chopped
  • 1/2 pound DI LUSSO┬« London Broil Roast Beef, sliced 1/4 inch thick (at the deil counter) and cut into strips
  • Toasted sesame seeds, to taste


Cook noodles according to package instructions. Drain noodles, toss with 1 tablespoon sesame oil and set aside. Meanwhile, combine soy sauce, rice vinegar, honey and water to make sauce. Set aside.

Warm 3 tablespoons sesame oil in skillet over medium heat. Add onion, carrots and bell pepper. Cook until vegetables soften, about 2-3 minutes. Add mushrooms and cook for one more minute.

Add noodles and sauce mixture to the skillet. Toss until fully combined. Fold in kale and roast beef. Cook for about 1-2 minutes. Remove from heat, garnish with sesame seeds and serve.