Ingredients
Scale
- 200g glass noodles (sweet potato starch noodles)
- 200g thinly sliced beef or chicken
- 1 cup julienned carrots
- 1 cup spinach leaves
- 1/2 cup sliced shiitake mushrooms
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tbsp sugar
- 2 tsp sesame seeds
- 2 chopped scallions
Instructions
- Cook the glass noodles in boiling water until al dente, drain and set aside.
- Stir-fry the beef with minced garlic in a skillet until cooked through. Remove and set aside.
- In the same skillet, add carrots, mushrooms, and spinach, stir-fry until tender.
- Return beef to the skillet, add soy sauce, sesame oil, sugar, and cook for another 2 minutes.
- Add cooked noodles, toss everything together until evenly coated.
Notes
- Adjust soy sauce and sesame oil for desired flavor.
- Use vegetable or chicken for variation.
- Serve hot garnished with sesame seeds and scallions.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stir-fry
- Cuisine: Korean
- Diet: Gluten-Free (with gluten-free noodles)
Nutrition
- Serving Size: 1 bowl (approx. 250g)
- Calories: 320 Kcal
- Sugar: 5g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 25mg