Description
A classic Korean stir‑fried dish featuring chewy sweet potato glass noodles tossed with colorful vegetables, savory‑sweet sauce, and optional beef or mushrooms.
Ingredients
- 8 oz (250 g) Korean sweet potato glass noodles (dangmyeon)
- 2 Tbsp sesame oil (plus extra for spinach)
- ½ lb (225 g) beef sirloin OR 6 oz shiitake mushrooms, sliced
- 1 medium carrot, julienned
- 1 red bell pepper, julienned
- 1 yellow bell pepper, julienned
- ½ yellow onion, thinly sliced
- 4–6 oz spinach
- 3–4 fresh shiitake mushrooms, sliced (if using mushrooms)
- 2 eggs (optional garnish)
- 2 Tbsp soy sauce
- 1 Tbsp brown sugar
- 1 Tbsp toasted sesame oil (for sauce)
- 2 tsp sugar (seasoning)
- Salt & pepper (to taste)
- Sesame seeds, for garnish
Instructions
- Boil noodles per package instructions until chewy but tender. Drain and rinse under cold water; toss with a bit of sesame oil.
- If using eggs: lightly fry, thinly slice, and set aside.
- Option A – beef: marinate strips in 1 Tbsp soy sauce, ½ tsp garlic, ¼ tsp pepper, 1 tsp sesame oil; stir‑fry until almost cooked and set aside.
Option B – mushrooms: sauté in oil until tender and set aside. - In same pan, stir‑fry onion, carrot, and bell peppers over medium‑high heat until crisp‑tender. Add spinach; cook until wilted. Season lightly with salt, pepper, and sugar.
- Add noodles, meat or mushrooms back to the pan. Pour in soy‑brown sugar‑sesame sauce. Toss until sauce is absorbed and everything is coated.
- Plate and garnish with egg strips (if used) and sesame seeds. Serve warm, room temperature, or cold.
Notes
- Vegetarian? Omit beef and use mushrooms or tofu.
- Noodles are naturally gluten‑free and vegan.
- Can be served hot, room temp, or cold; great for make‑ahead meals.
- For best texture, cook veggies quickly over high heat to retain crunch.