Korean Vermicelli With Beef And Vegetables

Diet.Chef's picture

Oct. 04, 2010


Korean vermicelli noodles 8 Ounce , uncooked
Canned low sodium chicken broth 10 Tablespoon , undiluted
Low sodium soy sauce 1 1/2 Tablespoon
Hoisin sauce 1 Tablespoon
Chili paste 1/2 Teaspoon
Vegetable cooking spray 1
Vegetable oil 2 Teaspoon , divided
Sweet red pepper 1 Large , cut into julienne strips
Green pepper 1 Large , cut into julienne strips
Chopped green onions 1 Cup (16 tbs) , divided
Minced garlic 1 Tablespoon
Lean flank steak 1
Sliced fresh mushrooms 1 1/2 Cup (24 tbs)


Place vermicelli in a large bowl; add warm water to cover.

Let stand 20 minutes.


Combine chicken broth and next 3 ingredients in a small bowl; stir well, and set aside.

Coat a wok or large nonstick skillet with cooking spray; add 1 teaspoon oil.

Heat at medium-high heat (375°) until hot.

Add peppers, and stir-fry 1 minute.

Add 3/4 cup green onions and garlic; stir-fry 1 minute.

Remove vegetables from wok, and keep warm.

Partially freeze steak; trim fat from steak.

Slice steak diagonally across grain into 1/8 inch-thick slices.

Add remaining 1 teaspoon oil to wok; heat at medium-high heat until hot.

Add steak and mushrooms; stir-fry 2 minutes.

Add vermicelli, and toss well.

Add chicken broth mixture and vegetable mixture; stir well.

Cook, stirring constantly, 2 to 3 minutes or until mixture is thoroughly heated.

Sprinkle with remaining 1/4 cup chopped green onions.

Recipe Summary

Nutrition Facts

Serving size Complete recipe

Calories 1509Calories from Fat 268

 % Daily Value*

Total Fat 30 g46.2%

Saturated Fat 6 g30%

Trans Fat 0 g


Sodium 1020 mg42.5%

Total Carbohydrates 210 g70%

Dietary Fiber 22 g88%

Sugars 28 g

Protein 98 g196%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet