Japanese-Style Bulgogi with Cellophane Noodles
Japanese seasonings are infused into this take on the Korean classic
- Nutrition facts are for one serving.
- Time to rehydrate the noodles is not included in the cooking time.
Ingredients(Servings: 2)
Directions
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Cut onions into thin wedges and julienne the peppers and shiitake mushrooms.
-
Soak the noodles in boiling hot water to rehydrate. Drain well, then roughly chop.
- Heat the sesame oil in a large, heavy-bottomed fry pan then stir fry the meat and vegetables together. Add the sauce and the noodles and enjoy while hot.
Cooking Basics
[Thinly sliced along the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down vertically along the grain from end to end. This cutting method is often used for sauteing or boiling.
[Thinly sliced against the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down at right angles to the grain from end to end. This cutting method is recommended for raw consumption.
Cut the bell pepper in half, fold the stem and then remove the seeds with your fingers. This is an easier and less wasteful method than using a knife.
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