Recipe By Anonymous
Rating
Published Jun 19th
Prep 20m Cook 20m Additional - Ready In 40m
Servings 4 servings Calories 320.3

A great Korean noodle recipe. I used these vegetables here but you can use whatever vegetables you like.

Recipe Ingredients

  • 3 cups water
  • ½ pound sweet potato vermicelli noodles
  • 1 tablespoon vegetable oil, divided, or as needed
  • 3 ½ ounces beef tenderloin, cut into strips
  • 1 clove garlic, crushed
  • salt and ground black pepper to taste
  • 1 onion, thinly sliced
  • 1 carrot, cut into matchstick-size pieces
  • 2 spring onions, cut into 2-inch pieces
  • 2 tablespoons soy sauce
  • 2 teaspoons white sugar
  • ½ teaspoon sesame seeds
  • ½ teaspoon sesame oil

Cooking Directions

  1. 1 Bring water to a boil in a pot; add vermicelli noodles. Cook noodles until clear and soft, 10 to 12 minutes. Drain noodles in a colander; let sit for 10 minutes. Rinse noodles with cold water. Cut the noodles 2 to 3 times.
  2. 2 Heat 1 teaspoon oil in a skillet over medium-high heat; saute beef, garlic, salt, and pepper until beef is cooked through, 3 to 4 minutes. Transfer beef to a large bowl.
  3. 3 Heat 1 teaspoon oil in the same skillet; saute onion, salt, and pepper until slightly tender, 2 to 3 minutes. Add onion to beef. Heat 1 teaspoon oil in the same skillet; saute carrot, salt, and pepper until slightly tender, 2 to 3 minutes. Add carrot to beef mixture. Heat 1 teaspoon oil in the same skillet; saute spring onions, salt, and pepper until slightly tender, about 1 minute. Add spring onions to beef mixture.
  4. 4 Mix noodles with beef mixture.
  5. 5 Whisk soy sauce, sugar, sesame seeds, and sesame oil together in a bowl; pour over noodle mixture and mix well.

Nutrition Facts

  • Calories 320.3
  • Carbohydrate 58.6 g
  • Cholesterol 13.9 mg
  • Fat 7 g
  • Fiber 2 g
  • Protein 5.7 g
  • Saturated Fat 1.7 g
  • Sodium 523.2 mg
  • Sugar 5.5 g

Chef's Notes

Rice vermicelli can be used in place of the jab chae noodles, if desired.

Reviews

  1. I mixed the meat (pork in this case) with about 1 tbsp of rice wine vinegar then sautéed in a wok with 1 tbsp vegetable oil, minced garlic, onion, salt and pepper. I doubled the ingredients for the sauce. DELICIOUS! Note: the package called for boiling the noodles for 5 minutes. They were a bit - Read more ...
  2. Made no changes at all and was delicious.
  3. Always happy to be introduced to new (at least to me) gluten free noodles. These will become a frequent menu component in my house. My package said to cook for five minutes, so I followed the package instead of the recipe. They are more like a glass noodle than starchy rice versions. I didn't follow - Read more ...
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