Description

A beloved Korean noodle stir-fry made with chewy glass noodles, colorful vegetables, and savory beef, all tossed in a flavorful soy-sesame sauce. This dish is perfect for weeknights or festive occasions.

Ingredients

6 oz sweet potato glass noodles (dangmyeon)

4 oz beef (sirloin or ribeye), thinly sliced

1 medium carrot, julienned

1 red bell pepper, thinly sliced

2 cups fresh spinach

1/2 medium onion, thinly sliced

2 cloves garlic, minced

3 tablespoons soy sauce (divided)

2 tablespoons sesame oil (divided)

1 tablespoon sugar

1 tablespoon sesame seeds

Cooking oil, as needed

Instructions

Cook noodles in boiling water for 6-7 minutes. Drain, rinse with cold water, cut into shorter lengths, and toss with 1 tsp sesame oil.
Marinate beef in 1 tbsp soy sauce, 1 tsp sesame oil, and 1 minced garlic clove. Set aside.
Stir-fry onions in a pan with oil until soft. Add carrots and bell peppers, season with a pinch of salt, and cook until just tender. Remove and set aside.
Blanch spinach in boiling water for 30 seconds, then rinse under cold water and squeeze out moisture.
In the same pan, cook the marinated beef until browned. Remove from heat.
Combine noodles, vegetables, spinach, and beef in a large bowl. Add 2 tbsp soy sauce, 1 tbsp sesame oil, and 1 tbsp sugar. Toss well.
Garnish with sesame seeds and serve warm or at room temperature.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dinner