Spicy Bean Sprout Glass Noodle Stir-fry
Quick Bean Sprout and Glass Noodle Dish, Crispy Texture, Simple Home-Style Side Dish Recipe
Introducing ‘Spicy Bean Sprout Glass Noodle Stir-fry’, a main dish with a satisfyingly crisp texture, made effortlessly without needing to boil the bean sprouts or glass noodles separately. It’s perfect as a quick and delicious main meal or side dish.
Main Ingredients
- 150g Fresh Bean Sprouts
- 120g Glass Noodles
- About 10 Fresh Perilla Leaves (깻잎)
- 120ml Water
Spicy Sauce
- 1 Tbsp Soy Sauce
- 0.5 Tbsp Oyster Sauce
- 1.5 Tbsp Gochugaru (Korean Chili Flakes)
- 1.5 Tbsp Cooking Wine (e.g., Mirin)
- 0.5 Tbsp Brown Sugar
- 1 Tbsp Oligodang (Corn Syrup)
- 0.3 Tbsp Minced Garlic
- 0.5 Tbsp Toasted Sesame Seeds
Finishing Touches
- 0.5 Tbsp Sesame Oil
- A pinch of Black Pepper
- 1 Tbsp Soy Sauce
- 0.5 Tbsp Oyster Sauce
- 1.5 Tbsp Gochugaru (Korean Chili Flakes)
- 1.5 Tbsp Cooking Wine (e.g., Mirin)
- 0.5 Tbsp Brown Sugar
- 1 Tbsp Oligodang (Corn Syrup)
- 0.3 Tbsp Minced Garlic
- 0.5 Tbsp Toasted Sesame Seeds
Finishing Touches
- 0.5 Tbsp Sesame Oil
- A pinch of Black Pepper
Cooking Instructions
Step 1
First, prepare all the ingredients needed for today’s dish. Fresh ingredients are the foundation for delicious cooking.
Step 2
Lightly rinse the bean sprouts under running water. Trim off only the unsightly tail ends to clean them thoroughly. This helps reduce any unwanted odors and makes them taste cleaner.
Step 3
Soak the glass noodles in lukewarm water for at least 30 minutes before cooking. Soaking them fully allows you to skip the boiling step and results in much softer and chewier glass noodles.
Step 4
Wash the perilla leaves thoroughly under running water. Remove the stems and thinly slice them into bite-sized pieces (about 1cm wide). The fragrant perilla leaves will add wonderful flavor to the dish. Now, all your ingredients are ready!
Step 5
Let’s make the spicy sauce that will define the flavor of this dish! In a bowl, combine 1 Tbsp soy sauce, 0.5 Tbsp oyster sauce, 1.5 Tbsp gochugaru, 1.5 Tbsp cooking wine, 0.5 Tbsp brown sugar, 1 Tbsp oligodang, 0.3 Tbsp minced garlic, and 0.5 Tbsp toasted sesame seeds. Stir well until the sugar is completely dissolved. Your delicious sauce is ready!
Step 6
In a wide pan or pot, first lay down the soaked glass noodles. Then, place the cleaned bean sprouts on top. Pour the prepared spicy sauce evenly over everything. Finally, carefully pour about 120ml of water around the edges of the pan.
Step 7
Cover the pan with a lid and cook over medium heat for about 3 to 5 minutes, until the bean sprouts are tender. Cooking with the lid on helps the moisture released from the bean sprouts and the glass noodles cook together evenly.
Step 8
When the cooking time is up and you open the lid, you’ll see that there’s a savory liquid formed from the moisture of the bean sprouts and glass noodles.
Step 9
Now, it’s important to let the glass noodles absorb this liquid so they soak up all the flavors. Use chopsticks to gently stir and loosen the glass noodles in the pan. Loosening them so they don’t clump together is key.
Step 10
Once most of the liquid has evaporated and the glass noodles have absorbed the sauce, turn off the heat. Immediately add the sliced perilla leaves. Use the residual heat of the pan to stir-fry a few more times with your chopsticks, just to combine. Avoid overcooking the perilla leaves to maintain their crisp texture and fresh aroma.
Step 11
It’s time to add the finishing touches for extra flavor. If most of the moisture has disappeared while stir-frying with residual heat, drizzle in 0.5 Tbsp of sesame oil and add a pinch of black pepper. You can also add a little more toasted sesame seeds if you like.
Step 12
Give it one final gentle toss to combine everything. Your ‘Spicy Bean Sprout Glass Noodle Stir-fry’ with its delicious flavor and texture is now complete! Enjoy your meal.
