Time
40 min
Serving
4 persons
Calories
320
A great Korean noodle recipe. I used these vegetables here but you can use whatever vegetables you like.
Ingredients
- water: 3 cups
- sweet potato vermicelli noodles: 0.5 pound
- vegetable oil: 1 Tbsp (divided, or as needed)
- ½ ounces beef tenderloin: 3 piece (cut into strips)
- clove garlic: 1 piece (crushed)
- salt and ground black pepper: (to taste)
- onion: 1 piece (sliced)
- carrot: 1 piece (cut into matchstick-size pieces)
- spring onions: 2 piece (cut into 2-inch pieces)
- soy sauce: 2 Tbsp
- white sugar: 2 tsp
- sesame seeds: 0.5 tsp
- sesame oil: 0.5 tsp
Metric Conversion
Stages of cooking
-
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.
-
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.
-
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.
-
Mix noodles with beef mixture.
-
Whisk soy sauce, sugar, sesame seeds, and sesame oil together in a bowl; pour over noodle mixture and mix well.
