Ingredients
Scale
- 8 oz dried sweet potato starch noodles (glass noodles)
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 cup sliced beef (sirloin or ribeye)
- 1 cup shredded carrots
- 1 cup spinach leaves
- 1/2 cup sliced bell peppers
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1 tablespoon toasted sesame seeds
- 2 green onions, chopped
Instructions
- Cook the glass noodles according to package instructions, drain and set aside.
- Heat vegetable oil in a large skillet over medium-high heat.
- Add minced garlic and sliced beef; cook until beef is browned, about 3-4 minutes.
- Add shredded carrots, bell peppers, and spinach; stir-fry until vegetables are tender, about 2-3 minutes.
- Add the cooked noodles, soy sauce, sesame oil, and sugar; toss well to combine and heat through.
- Sprinkle with toasted sesame seeds and chopped green onions before serving.
Notes
- Adjust soy sauce and sesame oil to taste for a more savory or nutty flavor.
- Use thinly sliced beef or chicken as an alternative.
- Perfect for meal prep and leftovers can be stored in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stir-fry
- Cuisine: Korean
- Diet: Dairy-Free,Nut-Free
Nutrition
- Serving Size: 1 cup
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 820mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 35mg