Ingredients
Scale
- 200g Korean sweet potato noodles (dangmyeon)
- 150g beef sirloin, thinly sliced
- 1 cup julienned carrots
- 1 cup spinach, chopped
- 1/2 cup sliced mushrooms
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp sugar
- 2 cloves garlic, minced
- Sesame seeds and chopped green onions for garnish
Instructions
- Cook the noodles according to package instructions, drain and set aside.
- In a large skillet, heat sesame oil over medium heat. Add garlic and beef, cook until browned.
- Add carrots, mushrooms, and cook for 3-4 minutes.
- Stir in cooked noodles and spinach, pour soy sauce and sugar, toss to combine and cook for another 2 minutes.
- Garnish with sesame seeds and green onions before serving.
Notes
- Adjust soy sauce and sugar for desired sweetness and saltiness.
- Use vegetable protein for a vegetarian option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stir-fry
- Cuisine: Korean
- Diet: Dairy-Free, Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 30mg