Ingredients
Scale
- 8 oz sweet potato starch noodles (japchae noodles)
- 1 lb beef sirloin, thinly sliced
- 2 carrots, julienned
- 1 red bell pepper, julienned
- 1 cup spinach, blanched and chopped
- 3 green onions, sliced
- 2 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tbsp sugar
- 2 cloves garlic, minced
- 1 tbsp sesame seeds
Instructions
- Cook japchae noodles in boiling water according to package instructions, drain and set aside.
- In a large skillet or wok, heat sesame oil over medium-high heat. Add sliced beef and cook until browned.
- Add minced garlic and cook for 30 seconds until fragrant.
- Add julienned carrots and bell peppers, stir-fry for 2-3 minutes until tender.
- Stir in cooked noodles, soy sauce, sugar, and spinach. Toss well to combine and heat through.
- Garnish with sliced green onions and sesame seeds before serving.
Notes
- For a vegetarian version, replace beef with tofu or tempeh.
- Adjust soy sauce for desired saltiness.
- Can be made ahead and refrigerated.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stir-fry
- Cuisine: Korean
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 350 kcal Kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 45 mg
