Ingredients with Measurements:
- 8 oz. Korean sweet potato noodles
- 1/2 lb. beef sirloin, sliced thinly
- 1/2 onion, sliced thinly
- 1 carrot, julienned
- 1/2 red bell pepper, julienned
- 2 cloves garlic, minced
- 2 tbsp. vegetable oil
- 1 tbsp. soy sauce
- 1 tbsp. sugar
- 1 tbsp. sesame oil
- Salt and pepper to taste
- Sesame seeds and chopped green onions for garnish
Special equipment needed:
- Large pot for boiling noodles
- Wok or large skillet
Step-by-step instructions:
1. Boil the sweet potato noodles in a pot of boiling water for 5-7 minutes or until tender. Drain and rinse with cold water. Set aside.
2. In a small bowl, mix together soy sauce, sugar, and sesame oil. Set aside.
3. Heat vegetable oil in a wok or large skillet over high heat. Add beef and stir-fry for 2-3 minutes or until browned. Remove from wok and set aside.
4. In the same wok, add onion, carrot, red bell pepper, and garlic. Stir-fry for 2-3 minutes or until vegetables are tender.
5. Add the cooked sweet potato noodles and the beef back into the wok. Pour the soy sauce mixture over the noodles and stir-fry for 2-3 minutes or until everything is heated through.
6. Season with salt and pepper to taste.
7. Garnish with sesame seeds and chopped green onions.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories: 380
Fat: 18g
Carbohydrates: 32g
Protein: 22g
Substitutions for ingredients:
- Beef sirloin can be substituted with chicken or tofu.
- Korean sweet potato noodles can be substituted with any other type of noodles.
Variations:
- Add sliced mushrooms or bean sprouts for more vegetables.
- Add a spicy kick by adding gochujang or red pepper flakes.
Tips and tricks:
- Make sure to rinse the cooked noodles with cold water to prevent them from sticking together.
- Cut the vegetables into thin, even slices for even cooking.
- Cook the beef in batches to prevent overcrowding in the wok.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl or on individual plates.
Garnishes:
Garnish with sesame seeds and chopped green onions.
Pairings:
Pair with a side of kimchi or pickled vegetables.
Suggested side dishes:
- Korean-style spinach salad
- Steamed rice
- Korean-style fried chicken
Troubleshooting advice:
- If the noodles are too dry, add a splash of water or broth to the wok.
- If the vegetables are not cooking evenly, adjust the heat and stir-fry for a few more minutes.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Imsil-style stir-fried noodles are a popular Korean dish that originated in the city of Imsil in Jeollabuk-do province.
Flavor profiles:
Savory, slightly sweet, and nutty from the sesame oil.
Serving suggestions:
Serve hot as a main dish or as a side dish to a Korean-style meal.
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Region: Korean