About this recipe:A great Korean noodle recipe. I used these vegetables here but you can use whatever vegetables you like.
250g Korean jab chae sweet potato noodles or rice vermicelli
100g lean beef, cut into strips
1 onion, thinly sliced
1 medium carrot, sliced into 5cm thin sticks
2 spring onions, cut into 5cm lengths
1 small clove garlic, crushed
For the sauce
2 tablespoons soy sauce
2 teaspoons caster sugar
1/2 teaspoon sesame seeds
1/2 teaspoon sesame oil
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Method Prep:20min › Cook:20min › Ready in:40min
Boil the water and add the vermicelli noodles. Cook for 10-12 minutes, or until the noodles are clear and soft. Drain in a colander, let it sit for 10 minutes and rinse with cold water. Cut the noodles 2-3 times.
Sauté beef with a little oil, garlic, pinch of salt and black pepper. Then sauté individually the carrot, onion and spring onion with a small amount of oil each, along with a pinch of salt and black pepper.
Put all of the ingredients into a large bowl. Put the noodles into the bowl; add the sauce ingredients mix well.