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Satay Beef Cellophane Noodles in Clay Pot | Rich & hearty w/ beef, enoki mushroom, cellophane noodles & satay sauce. Perfect for weeknights. You can make this without a clay pot! #satay #beef #claypot #enokimushroom #cellophanenoodle #weeknightrecipe #cantoneserecipe #hongkongrecipe #chineserecipe #dinner #dinnerrecipe | The Missing Lokness

Satay Beef Cellophane Noodles in Clay Pot

Course Main Course
Cuisine Cantonese
Keyword beef, cantonese, cellophane noodles, chinese recipe, clay pot, dinner, easy recipe, hong kong, satay, satay beef, stir-fried, vermicelli
Prep Time 15 minutes
Cook Time 10 minutes
Soaking Time 2 hours
Total Time 2 hours 25 minutes
Servings 2 people
Author Lokness


  • 1 pack cellophane noodles (about 1.7 ounces)
  • 1 pack enoki mushroom (about 3.5 ounces)
  • 1 tablespoon vegetable oil
  • ½ large yellow onion (sliced)
  • 3 garlic cloves (minced)
  • ¾ pound thinly sliced beef
  • tablespoons satay sauce
  • ¾ cup water
  • 1 green onion (chopped)
  • ½ red chili (thinly sliced)


  • ½ red chili (thinly sliced)
  • 2 tablespoons soy sauce
  • 1 tablespoon Shaoxing wine or sake
  • ½ teaspoon sugar
  • ¾ teaspoon kosher salt

Cornstarch Slurry:

  • 1 teaspoon cornstarch
  • teaspoons water (cold or room temp)


  • In a medium bowl, place cellophane noodles. Add enough room temperature tap water to cover the noodles. Soak for 2 hours. Drain and cut with a pair of scissors for 2 – 3 times, so the noodles are shorter to eat.
  • For enoki, rinse and pat dry with paper towels. Trim the base of the cluster and pull the mushrooms apart into small bunches.
  • In a small bowl, combine the ingredients for the seasoning. Set aside.
  • In a small bowl, stir together cornstarch and water. Set aside.
  • In a large skillet over medium high heat, warm vegetable oil. Add onion & saute for 2 minutes. Add garlic and cook for 30 seconds. Add mushroom and cook for 2 minutes. Stir in satay sauce and mix well. Add the beef and mix well. Cook until 50% cooked through. Reduce heat to medium. Add ¾ cup water and cellophane noodles. Mix and add the seasoning. Cook until the beef is done. Stir in cornstarch slurry.
  • Heat a clay pot over medium-low heat. Transfer everything into the clay pot. Add green onion and half of the chili. Serve immediately with hot steamed rice.


  1. Cellophane noodles are made from mung beans, peas or potato starch. They are different than vermicelli, which is made from rice. However, you may see cellophane noodles being called "vermicelli" in packaging. I suggest that you take a look at the ingredient list. If it says "mung bean starch" or some kind of starch, you have the right noodles. If it says "rice", that is NOT cellophane noodles. Cellophane noodles can be easily found in Asian supermarkets or from Amazon.
  2. Satay sauce and sacha sauce are completely different things and they taste very different. 
  3. The satay sauce that I used is Lee Kum Kee's Satay Sauce. It can be bought from Chinese supermarkets or Amazon.
  4. You can get thinly sliced beef from Asian supermarkets, like Japanese, Chinese or Korean. They are all pre-sliced. If you can't find pre-sliced ones, you can cut it yourself. Buy a rib eye steak. Freeze it for 1 hour or so. With a sharp knife, cut the beef across the grain into 1/8-inch slices or as thin as you can cut it.
  5. The chili I used is a Thai chili. Thai chili is small, but very spicy, but that is the only red chili I can find in my supermarket. If you have other red chili, you can use that and you may not need to use a full one.
  6. If you don’t have a clay pot, just serve on a large bowl or large plate.
  7. Even though there are noodles in the recipe, it’s more for absorbing flavors. You will still want to serve the dish with rice.
(Adapted from U Food)