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3 cups water
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½ pound sweet potato vermicelli noodles
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1 tablespoon vegetable oil, divided, or as needed
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3 ½ ounces beef tenderloin, cut into strips
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1 clove garlic, crushed
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salt and ground black pepper to taste
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1 onion, thinly sliced
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1 carrot, cut into matchstick-size pieces
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2 spring onions, cut into 2-inch pieces
Jab Chae (Korean Noodles)
A great Korean noodle recipe. I used these vegetables here but you can use whatever vegetables you like.
Recipes · Cuisine · Asian · Korean
| Prep Time: 20 mins |
| Cook Time: 20 mins |
| Servings: 4 |
| Total Time: 40 mins |
| Yield: 4 servings |
Ingredients
Ingredients List
Directions
Bring water to a boil in a pot; add vermicelli noodles. Cook noodles until clear and soft, 10 to 12 minutes. Drain noodles in a colander; let sit for 10 minutes. Rinse noodles with cold water. Cut the noodles 2 to 3 times.
Heat 1 teaspoon oil in a skillet over medium-high heat; saute beef, garlic, salt, and pepper until beef is cooked through, 3 to 4 minutes. Transfer beef to a large bowl.
Heat 1 teaspoon oil in the same skillet; saute onion, salt, and pepper until slightly tender, 2 to 3 minutes. Add onion to beef. Heat 1 teaspoon oil in the same skillet; saute carrot, salt, and pepper until slightly tender, 2 to 3 minutes. Add carrot to beef mixture. Heat 1 teaspoon oil in the same skillet; saute spring onions, salt, and pepper until slightly tender, about 1 minute. Add spring onions to beef mixture.
Mix noodles with beef mixture.
Whisk soy sauce, sugar, sesame seeds, and sesame oil together in a bowl; pour over noodle mixture and mix well.
Cook's Note:
Rice vermicelli can be used in place of the jab chae noodles, if desired.
Nutrition Facts (per serving)
Nutrition Facts
| 320 | Calories |
| 7g | Fat |
| 59g | Carbs |
| 6g | Protein |