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Author Notes: This Korean noodle dish makes a great spring or summer meal. —kikukat
pounds cooked, marinated beef (teriyaki or bul gogi)
packages (about 8 ounces each) somen noodles, cooked and drained
bunches watercress, parboiled and chopped into 1 1/2" lengths
Japanese cucumbers, sliced thin and salted
- Mix noodles with sesame oil to prevent sticking.
- Squeeze water out of vegetables and combine with noodles.
cup vegetable oil
teaspoon sesame oil
cup soy sauce
cloves garlic, smashed
cup sliced scallions
- Combine vegetable oil, sesame oil, sugar, soy sauce, garlic and green onion in a saucepan. Bring to a boil. Pour over noodles and vegetables.
- Add beef teriyaki. Toss gently.