- 8 ounces uncooked thin rice noodles
- ¼ cup Gochujang (Korean hot pepper paste)
- 3 tablespoons maple syrup
- ¼ cup olive oil, divided
- 1 pound boneless venison or beef sirloin steak, sliced into 2 ½ x ¼ inch strips
- 2 cups sliced zucchini
- 2 cups chopped bell pepper - I like using a mix of colors
- Black pepper
- Toasted sesame seeds, for garnish
Place the rice noodles in a large, heat proof bowl. Add 2 liters of boiling water - I use my electric kettle for this. Cover the noodles and steep until they are soft. Drain lightly and set aside.
Meanwhile, mix the Gochujang and maple syrup together and set aside.
Heat 2 tablespoons of the oil in a large skillet over high. Add the venison steak, and cook, stirring occasionally, until just cooked through, about 2 minutes. Transfer steak to a large plate; set aside.
Heat the remaining 2 tablespoons of the oil in the skillet over medium. Add the zucchini and bell pepper; cook, stirring occasionally, until the vegetables start to soften, about 6-7 minutes.
Return the steak to the skillet and toss with the vegetables. Increase the heat to medium-high and cook, stirring often, until heated through, about 30 seconds. Add the reserved sauce; cook, stirring constantly, until the vegetables and steak are well coated and the sauce is slightly thickened, about 1 minute. Remove from the heat.
Add the rice noodles and a generous sprinkling of black pepper to the skillet and toss to combine everything well. Sprinkle with toasted sesame seeds and serve hot.
- Yields: 4-6 servings
- Preparation Time: 20-30 minutes, depending on the number of pancakes you can cook simultaneously