Korean Sweet Potato Noodles Stir-Fry Recipe

Name: Korean Sweet Potato Noodles Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 9/16 cups noodles Korean sweet potato; 7/8 pound beef sirloin lean, sliced; 1 tablespoon soy sauce; 1 teaspoon sesame oil; 5 dried shitake mushrooms; 1/2 cup hot water; 1 teaspoon soy sauce; 1 teaspoon sesame oil; 1 pinch sugar; 10 cups spinach; 1 red onion sliced; 1 carrots cut into 5-inch julienne; 1 red bell pepper cut into 2-inch strips; 1/2 green bell pepper cut into 2-inch strips; 2/3 pound string bean steamed, cut in 2-inch sections; 2 tablespoons green onion chopped; 2 teaspoons minced ginger finely; 2 teaspoons chopped garlic; oil; 3 tablespoons soy sauce; 2 tablespoons sugar; 1 tablespoon honey; 1 tablespoon rice wine; 1 tablespoon sesame oil; 1 tablespoon sesame paste; black pepper dash of freshly grounded

Servings: persons

6 9/16 cups noodles Korean sweet potato
7/8 pound beef sirloin lean, sliced
1 tablespoon soy sauce
1 teaspoon sesame oil
5 dried shitake mushrooms
1/2 cup hot water
1 teaspoon soy sauce
1 teaspoon sesame oil
1 pinch sugar
10 cups spinach
1 red onion sliced
1 carrots cut into 5-inch julienne
1 red bell pepper cut into 2-inch strips
1/2 green bell pepper cut into 2-inch strips
2/3 pound string bean steamed, cut in 2-inch sections
2 tablespoons green onion chopped
2 teaspoons minced ginger finely
2 teaspoons chopped garlic
oil
3 tablespoons soy sauce
2 tablespoons sugar
1 tablespoon honey
1 tablespoon rice wine
1 tablespoon sesame oil
1 tablespoon sesame paste
black pepper dash of freshly grounded

1
1. Marinate beef in soy sauce and sesame oil for about 1 hour.
2
2. Place noodles in a large bowl. Pour boiling water to immerse and soak noodles until pliable, about 20 minutes. Drain and rinse under cool water.
3
3. Blanch spinach in boiling water about 1-2 minutes, rinse in cold water, drain.
4
4. Mix shitake slices with 1 teaspoon of soy sauce, 1 teaspoon of sesame oil and pinch of sugar.
5
5. Heat 1 tablespoon of oil, fry half of ginger and half of garlic, add beef, fry till beef is no longer pink. Remove from the wok.
6
6. Heat 1 tablespoon of oil, fry remaining ginger and garlic, pour in water from mushrooms and sauce, mix well. Add noodles, fry till all liquid is absorbed. Remove from the wok.
7
7. Heat 1 teaspoon of oil and fry onion about 3 minutes, then remove.
8
8. Heat 1 teaspoon oil and fry bell peppers about 5 minutes, then remove.
9
9. Heat 1 teaspoon of oil and fry shitake about 3 minutes, then remove.
10
10. Return noodles, meat and all vegetables to the wok, mix well. Fry about 3 minutes till all ingredients are warmed up.
11
11. Serve sprinkled with spring onion.

908

kcal

Calories

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 6 9/16 cups noodles Korean sweet potato, 7/8 pound beef sirloin lean, sliced, 1 tablespoon soy sauce, 1 teaspoon sesame oil, and more.

Yes, Korean Sweet Potato Noodles Stir-Fry falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Korean Sweet Potato Noodles Stir-Fry

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