Prep 20 mins
Cook 10 mins
My youngest loves cellophane noodles so I'm always on the hunt for recipes. This one's from stltoday.
- 1 teaspoon minced garlic
- 1 tablespoon toasted sesame oil
- 1⁄2 cup soy sauce, divided
- 1⁄2 tablespoon granulated sugar
- 3 green onions, diced
- 1 teaspoon white pepper
- 1 lb flank steak, thinly sliced
- 1 (8 ounce) package cellophane noodles
- 3 tablespoons olive oil, divided
- 2 carrots, peeled and cut into matchstick-size pieces
- 1⁄2 cucumber, peeled and thinly sliced diagonally
- fresh ground black pepper
- 1⁄2 cup chopped mint leaf
- 1⁄4 cup thinly sliced lemongrass (tender stalk)
- In a bowl, combine garlic, sesame oil, 1/4 cup soy sauce, sugar, green onions and white pepper. Add steak; mix to coat. Let sit while noodles are being prepared.
- Bring a large pot of water to a boil. Add noodles and stir; cook for 3 minutes or until tender. Drain and rinse in cold water until noodles feel cold. Cut noodles with a pair of scissors into bite-size pieces.
- Pour 2 tablespoons olive oil into a large saute pan. Add carrots; saute until crisp-tender. Transfer to a large bowl.
- Add noodles to bowl along with remaining 1/4 cup soy sauce, cucumber and salt and black pepper to taste; combine.
- Add remaining 1 tablespoon olive oil to saute pan; place over medium-high heat. When hot, add steak mixture. Saute over medium-high heat for 5 to 7 minutes or until cooked to desired doneness. Stir in mint, lemon grass and additional salt and pepper to taste. Let cool.
- Place noodle mixture on a large decorative platter. Arrange meat on top. Serve cold or at room temperature.