Korean Stir-Fried Noodles
A heartwarming dish of sweet potato glass noodles, colorful vegetables, and tender beef, tossed in a savory sauce perfect for a cozy dinner.
Ingredients
Noodles and Beef
- 8 oz Sweet potato glass noodles Soaked in hot water
- 1 lb Beef, thinly sliced
Vegetables
- 1 cup Carrots, julienned
- 1 cup Spinach Fresh
- 1 cup Bell peppers, sliced Any color
- 1 cup Mushrooms, sliced
- 1 medium Onion, sliced
- 2 cloves Garlic, minced
Sauces and Toppings
- 2 tbsp Soy sauce
- 1 tbsp Sugar
- 2 tbsp Sesame oil
- 1 tbsp Sesame seeds For garnish
Instructions
Preparation
- Soak the sweet potato glass noodles in hot water for about 30 minutes until softened, then drain.
- In a large skillet, heat sesame oil over medium heat and add the beef, cooking until browned. Remove and set aside.
Cooking
- In the same skillet, add garlic and onions, stir-frying for a few minutes before adding carrots, mushrooms, and bell peppers. Cook until tender.
- Add the spinach and cook until wilted.
- Return the beef to the skillet, then add the drained noodles.
- Pour in the soy sauce and sugar, stirring everything together until well combined and heated through.
- Serve garnished with sesame seeds.
Notes
Feel free to customize with different proteins or vegetables. Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 50gProtein: 20gFat: 15gSodium: 800mgSugar: 6g
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