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 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 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 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 Mix noodles with beef mixture.
- 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