Ingredients
Scale
- 200g sweet potato starch noodles
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 1 tablespoon vegetable oil
- 1 carrot, julienned
- 1 bell pepper, sliced
- 2 cups spinach
- 2 spring onions, sliced
- 1 tablespoon sesame seeds
- 200g beef or chicken (optional), sliced
Instructions
- Cook the sweet potato noodles according to package instructions, drain and set aside.
- In a large wok or skillet, heat vegetable oil over medium-high heat. Sauté meat until cooked through if using.
- Add vegetables and stir-fry for 2-3 minutes until tender but still crisp.
- Mix soy sauce, sesame oil, and sugar in a small bowl.
- Add noodles to the wok, pour sauce over, and toss well to combine.
- Cook for another 2 minutes, garnish with sesame seeds and sliced spring onions, then serve immediately.
Notes
- Feel free to add mushrooms or other vegetables for extra flavor.
- Use gluten-free soy sauce for a gluten-free version.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stir-frying
- Cuisine: Korean
- Diet: Vegetarian option available
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 1020mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg