Cellophane noodles go by many names—mung bean, bean thread, sai fun, glass noodles. White in the package, they turn translucent when cooked (thus, the glass moniker). In this recipe, noodles are stirred with sauce so they don’t stick to the pan. Serve hot with additional chili garlic sauce on the side for those who like extra heat.
Servings: 4 servings
Calories: 475 kcal
gluten-free chicken broth
gluten-free chili garlic sauce or sriracha
, more for serving
freshly ground black pepper
grated fresh ginger
, peeled and thinly sliced diagonally
Soak noodles in a bowl of hot water until softened, about 15 minutes. (If a noodle bounces back after it’s stretched, they’re done.) Drain noodles in a colander and cut them into smaller lengths with scissors. Put noodles in a large bowl.
In a small bowl, stir together uncooked beef, sake and 1 tablespoon tamari.
In a measuring cup, stir together remaining 3 tablespoons tamari, chicken broth, sugar, chili garlic sauce and black pepper. Set sauce aside.
Heat 1 tablespoon oil in a large (14-inch) frying pan or wok over moderately high heat. Add ginger and cook until fragrant, about 20 seconds. Add meat and cook, stirring frequently until browned, 4 to 5 minutes. Drain meat in a colander and add to noodles.
Heat remaining tablespoon of oil in the same pan over moderately high heat. Add carrots and cook, stirring frequently, until they start to soften, about 2 minutes. Stir in spinach and cook until wilted.
Add noodles, meat and sauce to the pan. Toss with tongs to combine and then simmer until noodles are just tender and absorb most of the sauce, 3 to 5 minutes longer.
Gluten-Free Stir-Fried Cellophane Noodles with Spinach and Beef
Amount Per Serving
Calories from Fat 216
% Daily Value*
Total Fat 24g
Saturated Fat 12g
Total Carbohydrates 44g
Dietary Fiber 1g
* Percent Daily Values are based on a 2000 calorie diet.