Surf and Turf Glass Noodles

  • 1 T. miso paste
  • 2 c. water
  • 1-2 small packages bean thread noodles
  • 1 T. peanut oil
  • 8 oz. sirloin steak
  • 4 oz. grape tomatoes
  • 1 c. coarsely chopped red cabbage
  • 2/3 c. shredded carrot
  • 1/4 c. thinly sliced green onions
  • 8 oz. raw shrimp, peeled and deveined
  • 2 T. hoisin sauce
  • 1 T. fried garlic, for topping
  • Hot sauce, for topping (optional)

In a medium saucepan, dissolve the miso paste in the water and bring to a low simmer over medium heat. When bubbles begin to form, add the bean thread noodles, cover the pan, and turn off the heat.

Meanwhile, heat the peanut oil over medium-high heat in a skillet and brown the steak well on both sides, allowing 3-5 minutes per side. Remove the steak from the pan and allow to rest on a cutting board.

Add the grape tomatoes, cabbage, carrot, and about half of the green onions to the skillet and sauté over medium-high heat for 5 minutes. Add the shrimp and cover the skillet to allow them to cook and turn entirely pink. Slice the steak into bite-sized pieces while you allow the shrimp to cook.

Return the steak to the skillet and, using a pair of tongs, remove the softened bean thread noodles from the saucepan and add them to the skillet as well. Add the hoisin sauce and toss the contents of the skillet to evenly coat everything. If needed, add some of the broth from the saucepan to the skillet. Spoon the noodle dish into serving bowls and sprinkle with the reserved green onions and fried garlic. Drizzle with hot sauce as desired before enjoying.

  • Yields: 2 servings
  • Preparation Time: 30 minutes

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