Korean Style Sweet Potato Noodles
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Korean Style Sweet Potato Noodles

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 2
Calories: 615kcal

Ingredients

Beef

  • 250 g sirloin or rump steak thinly sliced*
  • 1 tbsp light soy sauce
  • 1 tsp sesame oil
  • 0.5 tsp rice vinegar
  • 0.5 tsp garlic minced
  • good pinch of black pepper

Vegetables

  • 350 g sweet potato
  • 1/2 small white onion
  • 4 spring onions
  • 1 carrot
  • 1/2 red pepper
  • 100 g about 4-5 white button mushrooms
  • 100 g good few handfuls of spinach +1 tsp sesame oil + 1/2 tsp garlic
  • salt

Dressing

  • 1.5 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp honey
  • 1/2 tsp minced garlic
  • Pinch of black pepper

Extra

  • Black and White Sesame Seeds

Instructions

  • Start with finely slicing your beef. Prepare the ingredients to the marinade, pour over the beef and leave to marinate in room temperature whilst preparing the vegetables.

Vegetables

  • Peel and spiralize the sweet potato. Slice the onion, roughly chop the spring onion into half inch pieces. Slice the red pepper into thin strips. Julienne the carrot with a mandolin (or with a knife). Slice the mushrooms.
  • Heat a pan (preferably a wok pan or a large frying pan) until very hot.
  • Add a small drizzle of oil and fry the onion and spring onion for 1-2 minutes, until shiny and slighty softened. Add a small pinch of salt and set aside.
  • Fry the carrots for 1 minute, then add the red peppers and fry for 20 seconds. Add salt. Set aside.
  • Sauté the spinach until soft and wilted. Add salt, sesame oil and garlic. Set aside.
  • Fry the mushrooms until soft. Add salt. Set aside.
  • Add a little bit of oil in the pan. Add the sweet potato noodles to the pan and fry for 5 minutes or more, depending on how thick they are. You want them to soften, but don't fry too long so they don't get mushy. Add salt. Once cooked to your liking, set aside.

Beef

  • Make sure your pan is almost smoking hot before adding the meat.
  • Quickly fry the meat the pan for a minute or two. Don't fry to long as it can make the meat chewy (especially is using rump steak as it will get chewy!) Set aside.
  • Add all the fried vegetables and fry for a minute or two, to warm it up. Add the meat.
  • Mix all ingredients to the dressing and pour over the noodles and mix. Taste and add more salt, pepper or sesame oil if needed.
  • Sprinkle with sesame seeds and serve.

Notes

 
  • IMPORTANT! Adding a little bit of salt is necessary when frying the vegetables as it helps to bring out their flavour!
  • To keep the vegetables warm while cooking the rest of the vegetables, you can either keep them in the oven on a low temperature, or in a heat preserving container such as a tupperware or a pan with a lid should work too.
  • If using rump steak, make sure not to fry the meat too long as it will make the beef chewy.
  • 613 kcal, 45 g protein, 22.4 g fat, 52.5 g carbohydrates. Calories and macronutrient are an estimation (with all ingredients in the recipe + 1 tbsp for frying all the veg). Depending on produce, how much oil used when frying, etc these numbers may vary.