Beef Japchae (Stir-Fried Glass Noodles with Vegetables)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 250 g dangmyeon (sweet potato glass noodles)
- 300 g beef sirloin steak, thinly sliced
- 150 g baby spinach
- 1 carrot, julienned
- 1 onion, sliced
- 150 g shiitake mushrooms, sliced
- 2 garlic cloves
- 3 tbsp soy sauce
- 1 tbsp caster sugar
- 2 tbsp sesame oil
- 1 tbsp toasted sesame seeds
Nutrition (per serving)
- Calories
- 493 kcal
- Protein
- 19.6 g
- Carbohydrate
- 64.7 g
- of which sugars
- 7.7 g
- Fat
- 16.8 g
- of which saturates
- 4.6 g
- Fibre
- 3.9 g
- Salt
- 2.08 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the glass noodles in boiling water for 8-10 minutes until tender, then drain and snip into shorter lengths.
- 2
Toss the beef with 1 tablespoon soy sauce and set aside.
- 3
Heat 1 tablespoon sesame oil in a wok and stir-fry the onion, carrot and mushrooms for 3-4 minutes.
- 4
Add the beef and garlic and stir-fry for 3-4 minutes until no pink remains.
- 5
Add the spinach and cook for 1 minute until just wilted.
- 6
Add the drained noodles, remaining soy sauce, sugar and remaining sesame oil, and toss everything together for 2 minutes.
- 7
Scatter with toasted sesame seeds and serve warm.
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