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Gluten free Glass Noodles
- 100g Gluten-free Glass Noodles
- 60g Rib-eye
- 35g Oyster mushrooms
- 30g Red bell pepper
- 30g Green bell pepper
- 30g Carrot
Cook noodles in a pot of boiling water for 6 minutes, drain and rinse in cold water, then roughly cut noodles in shorter length.
Thinly cut all vegetables in sticks and quick marinade meat with a teaspoon of the sauce.
In a sauté pan over high heat, drizzle grape seed oil and sauté beef first then add vegetables and mushrooms.
Transfer to step 1, bowl of noodles. Add rest of the sauce into step 1 and toss well.
- 1/2t bsp Hangsin soy sauce, stir-fry
- 1/2t Sesame oil
- 2 pinches Sesame seed
- 1 pinch Black pepper
- 1T Grapeseed oil
Combine half of the sauce mixture and noodles, and toss well