Traditional Korean sweet potato glass noodles stir-fried with vegetables and beef.
Prep 25 min
Cook 20 min
Serves 4
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250 g
Sweet potato noodles
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250 g
Beef strips
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1
Carrot
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100 g
Spinach
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1
Onion
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150 g
Mushrooms
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4 tbsp
Soy sauce
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2 tsp
Sesame oil
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3 cloves
Garlic
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1 tbsp
Sesame seeds
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1
Cook the sweet potato noodles according to packet instructions until chewy but tender, then rinse under cold water.
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2
Slice the vegetables thinly so they cook quickly and evenly.
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3
Heat oil in a wok and cook the beef strips until browned before removing and setting aside.
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4
Cook the onion, carrot and mushrooms separately until softened while maintaining their texture.
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5
Wilt the spinach briefly in the pan and drain any excess moisture.
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6
Return all vegetables and beef to the wok.
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7
Add the cooked noodles along with soy sauce, sesame oil and garlic.
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8
Toss everything together thoroughly over medium heat until evenly coated and heated through.
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9
Finish with sesame seeds before serving warm.