Stir-Fried Cellophane Noodles with Spinach and Beef


Stir-Fried Cellophane Noodles with Spinach and Beef

Carol Kicinski
Prep Time 30 mins
Cook Time 35 mins
Servings 2


  • 3 ounces cellophane noodles
  • 6 ounces ground beef
  • 1 tablespoons sake
  • 2 tablespoons gluten-free tamari divided
  • 1/2 cup gluten-free chicken broth
  • 0.5 teaspoon sugar
  • 1 teaspoons gluten-free chili garlic sauce or sriracha more for serving
  • 0.13 teaspoon freshly ground black pepper
  • 1 tablespoons vegetable oil divided
  • 0.5 tablespoon grated fresh ginger
  • 2 carrots peeled and thinly sliced diagonally
  • 0.5 5-ounce package baby spinach


  • Soak noodles in a bowl of hot water until softened, about 15 minutes. (If a noodle bounces back after it’s stretched, they’re done.) Drain noodles in a colander and cut them into smaller lengths with scissors. Put noodles in a large bowl.
  • In a small bowl, stir together uncooked beef, sake and 0.5 tablespoon tamari.
  • In a measuring cup, stir together remaining 1.5 tablespoons tamari, chicken broth, sugar, chili garlic sauce and black pepper. Set sauce aside.
  • Heat 1 tablespoon oil in a large (14-inch) frying pan or wok over moderately high heat. Add ginger and cook until fragrant, about 20 seconds. Add meat and cook, stirring frequently until browned, 4 to 5 minutes. Drain meat in a colander and add to noodles.
  • Heat remaining tablespoon of oil in the same pan over moderately high heat. Add carrots and cook, stirring frequently, until they start to soften, about 2 minutes. Stir in spinach and cook until wilted.
  • Add noodles, meat and sauce to the pan. Toss with tongs to combine and then simmer until noodles are just tender and absorb most of the sauce, 3 to 5 minutes longer.
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