Description
A vibrant Korean dish featuring sweet potato glass noodles stir-fried with thinly sliced beef and colorful vegetables, delivering a delightful blend of sweet, savory, and nutty flavors.
Ingredients
Scale
- 340 grams sweet potato glass noodles
- 450 grams beef (flank, skirt, or ribeye), thinly sliced
- 2 large eggs, beaten
- 1 large carrot, peeled and julienned
- 1 medium yellow onion, thinly sliced
- 3 mushrooms, thinly sliced
- 60 grams baby spinach, packed
- 2 stalks green onion, cut into 2–3 cm pieces
- 105 millilitres light sodium soy sauce
- 45 millilitres honey
- 30 grams brown sugar
- 30 millilitres toasted sesame oil
- Vegetable oil, as needed for cooking
- Salt and black pepper, to taste
- Toasted sesame seed, for garnish (optional)
Instructions
- Whisk together light sodium soy sauce, honey, brown sugar, and toasted sesame oil in a small bowl. Set aside.
- Bring a large pot of water to a rolling boil. Add sweet potato glass noodles and boil for 10–15 minutes until fully cooked, then drain and rinse under cold water.
- Heat a large nonstick pan over medium heat with a small amount of oil. Pour in the beaten eggs and cook until set, then remove, fold, and slice into thin strips.
- Add more oil to the pan and sear the sliced beef seasoned with salt and pepper until golden and cooked through, then remove.
- Sauté the carrots, onions, and green onion in the same pan, followed by mushrooms, spinach, and season lightly with salt and pepper.
- Return to the cleaned pan and stir in the prepared sauce with cooked noodles, tossing to coat.
- Add the sautéed vegetables, cooked beef, and egg strips into the noodles, mixing gently until well combined.
- Transfer to a serving platter and garnish with toasted sesame seeds if desired.
Notes
Make-ahead tips: Prepare noodles and cut vegetables the day before. Refresh with extra sauce when reheating. Customize with tofu, seafood, or different vegetables as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 30g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 120mg