Korean Beef Noodles

INGREDIENTS

• 1 pack (1.7 ounces) mung bean noodles (sometimes called cellophane or glass noodles)
• 1 cup cooked short rib meat, shredded (from rich been broth recipe)
• 2 tablespoons toasted sesame oil
• 1½ - 2 tablespoons Korean red pepper flakes
• 1 tablespoon garlic, chopped
• 4 cups Rich Beef Broth
• 1 cup water
• 2 cups bok choy, chopped
• 4 fresh shitake mushrooms, sliced
• 2 scallions, cut into 2" lengths
• extra Korean red pepper flakes, for serving
• fish sauce or soy sauce, for serving

DIRECTIONS

1. Soak mung bean noodles in hot water for 20-30 minutes; drain.
2. Heat sesame oil, red pepper flakes and garlic in a small pan until fragrant and garlic is light brown; mix with shredded meat; set aside
3. Heat beef broth and water in a large saucepan. Add bok choy, mushrooms, and drained, soaked mung bean noodles; cook about 3-4 minutes until noodles are just soft and bok choy is cooked. Add marinated meat and scallions to soup and heat through. Divide among bowls; serve with extra Korean red pepper flakes for spicy food lovers. If beef broth is unsalted, serve with fish sauce or soy sauce on the side for drizzling.
4. Source: countryliving.com