Korean Sweet Potato Noodles with Beef Serves 2
  • 140 grams sweet potato noodles
  • 200 grams stir-fry beef
  • ¼ onion, finely chopped
  • 1 clove garlic, finely minced
  • ½ tablespoon sugar
  • ½ tablespoon white vinegar / sherry / sake
  • 1 tablespoon light soy sauce
  • 1 tablespoon sesame oil
  • Dash of white pepper
  • 1 eggs
  • ¼ teaspoon light soy sauce
  • ¼ onion, diced
  • ¼ carrot, peeled and sliced finely (or grated)
  • 2 to 3 shiitake mushrooms, soaked till soft, stems removed and thinly sliced
  • 2 handfuls chopped cabbage
  • Pinch of salt
Noodles Seasoning
  • 1 tablespoon light soy sauce
  • ½ tablespoon dark soy sauce (for colour, can substitute with light soy sauce)
  • ½ tablespoon sesame oil
  • 2 to 3 tablespoons water
  1. Noodles: Boil a pot of water. Soak the noodles in the hot water for 20 to 30 minutes until softened. Drain the noodles and rinse under cold water until cool. Set aside to drain.
  2. Beef: Rinse and drain the beef slices if needed to get rid of the blood. Combine all the beef ingredients together and set aside, covered, and marinate for 15 minutes.
  3. Eggs: Beat the eggs in a bowl and add in the soy sauce. Beat to combine. Heat a frying pan with a little oil over medium-high heat and add in the beaten eggs. Tilt the frying pan so the uncooked eggs flow all around to form an omelette. Lower the heat down to medium and when the egg is almost cooked, roll it up and transfer onto a chopping board. Let the omelette cool slightly before cutting into thin slices. Set aside.
  4. Vegetables: Heat a little oil in a frying pan. Add in the onion and the carrot and stir-fry over medium heat until the onion is translucent and the carrot has softened.
  5. Add in the shiitake mushrooms and cabbage and stir-fry until the cabbage has reduced in size slightly but still retains its crunch. Season with a little salt and transfer onto a plate. Set aside.
  6. Back to the beef: Heat a little more oil in the same frying pan. Turn the heat up to high and heat the oil until it is really hot. Turn the heat down to medium and add in the beef all at one go, stirring and tossing vigorously. Once the beef is no longer pink, turn the heat down to low and remove them immediately from the frying pan and onto a plate. The beef cooks really fast, so watch the beef!
  7. Back to the noodles: There should be some meat marinade left in the frying pan. Turn the heat back up to high and bring the marinade back to a boil. Turn the heat down to medium and add in the noodles (which will gladly absorb the yummy flavours).(If you are using rice vermicelli or glass noodles, remove ½ of the marinade from the pan before adding in the noodles.)
  8. Add in the noodles seasoning and a little bit of water if needed. Taste the noodles and season accordingly to suit your taste. Add in the eggs, vegetables and beef and toss until everything is combined. Test the seasoning again before serving.
  9. Serving: Serve hot or cold. You can garnish it with some sesame seeds or coriander leaves before serving.
Naggy Notes
Recipe by Foodie Baker at https://www.foodiebaker.com/korean-sweet-potato-noodles-with-beef-japchae/