Beef-Shiitake Noodle Bowl

A warm Korean-inspired soup recipe great for the winter months.
Beef-Shiitake Noodle

Bean thread noodles often come in packets of individual bundles. To cook them, place them in a bowl and add boiling water to cover. Drain the noodles, and they’re ready to use. I like using the L&W brand available at Uwajimaya.

Serves 2 to 3

For the sauce

2 tablespoons soy sauce

2 tablespoons sesame oil

1 teaspoon to 1 tablespoon Korean chili paste or Sriracha (to taste)

For the stir-fry

3 (2-ounce) bundles bean thread noodles

2 tablespoons canola oil

2 large garlic cloves, chopped

1 tablespoon chopped fresh ginger

1/3 pound thinly sliced rib-eye steak

1/4 pound shiitake mushrooms, thinly sliced

2 cups (packed) baby spinach

Toasted sesame seeds

Chopped scallions

In a small bowl, blend the sauce ingredients together. Set aside.

Rehydrate the noodles (instructions above). Start cooking the meat and mushrooms while the noodles soften.

Heat a large wok or sauté pan over medium-high heat. Add the oil, then the garlic and ginger, and stir a few times. Add the steak, breaking it apart as you add it to the pan, and cook for 1 minute, untouched. Add the mushrooms, then cook and stir for a few minutes, until the mushrooms have shrunk and the steak is cooked through. Add the spinach, then the reserved sauce, and stir until the spinach has just wilted. Remove from the heat.

Drain the noodles and divide them between 2 or 3 bowls. Top the noodles with the beef and mushroom mixture, then shower with sesame seeds and scallions. Serve immediately.

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