Ingredients
Scale
- 200g sweet potato glass noodles
- 150g thinly sliced beef
- 1 cup julienned carrots
- 1 cup sliced bell peppers
- 2 cups spinach leaves
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 cloves garlic, minced
- 1 tablespoon sugar
- 1 teaspoon sesame seeds
- Chopped scallions for garnish
Instructions
- Cook the glass noodles in boiling water until tender, then drain and set aside.
- In a large pan, heat sesame oil over medium heat. Add garlic and beef, cooking until beef is browned.
- Add carrots and bell peppers, stir-frying for 2-3 minutes.
- Mix in cooked noodles, soy sauce, and sugar. Toss until evenly coated and heated through.
- Stir in spinach until wilted. Serve topped with sesame seeds and scallions.
Notes
- You can substitute beef with chicken or tofu for a vegetarian option.
- Adjust soy sauce for saltiness to taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stir-fry
- Cuisine: Korean
- Diet: Dairy-Free, Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg