Cellophane Noodles With Spinach and Beef | Oregonian Recipes

Name: Cellophane Noodles With Spinach and Beef | Oregonian Recipes
Ingredients: 6 ounces cellophane (mung bean) noodles (sometimes called bean threads, glass noodles or sai fun); 12 ounces ground beef; 2 tablespoons sake; 4 tablespoons gluten-free tamari (divided); 3/4 cup purchased or homemade gluten-free chicken broth; 1 teaspoon sugar; 2 teaspoons chili-garlic sauce, plus more for serving (see note); 1/4 teaspoon freshly ground black pepper; 2 tablespoons vegetable oil (divided); 1 tablespoon grated fresh ginger; 3 carrots, peeled and thinly sliced diagonally; 1 (5-ounce) package baby spinach

recipes.oregonlive.com

Restaurant kitchens cook noodles in woks fired over insanely high heat, a feat nearly impossible to replicate in the home kitchen. Attempting dry noodle dish...

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipes.oregonlive.com.

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Ingredients

6 ounces cellophane (mung bean) noodles (sometimes called bean threads, glass noodles or sai fun)
12 ounces ground beef
2 tablespoons sake
4 tablespoons gluten-free tamari (divided)
3/4 cup purchased or homemade gluten-free chicken broth
1 teaspoon sugar
2 teaspoons chili-garlic sauce, plus more for serving (see note)
1/4 teaspoon freshly ground black pepper
2 tablespoons vegetable oil (divided)
1 tablespoon grated fresh ginger
3 carrots, peeled and thinly sliced diagonally
1 (5-ounce) package baby spinach