Jab Chae (Korean Noodles) recipe

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Ingredients

3 cups water
½ pound sweet potato vermicelli noodles
1 tablespoon vegetable oil, divided, or as needed
3 ½ ounces beef tenderloin, cut into strips
1 clove garlic, crushed
salt and ground black pepper to taste
1 onion, thinly sliced
1 carrot, cut into matchstick-size pieces
2 spring onions, cut into 2-inch pieces
2 tablespoons soy sauce
2 teaspoons white sugar
½ teaspoon sesame seeds
½ teaspoon sesame oil

Nutrition Info

320.3 calories
carbohydrate: 58.6 g
cholesterol: 13.9 mg
fat: 7 g
fiber: 2 g
protein: 5.7 g
saturatedFat: 1.7 g
servingSize: -
sodium: 523.2 mg
sugar: 5.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

  4. Mix noodles with beef mixture.

  5. Whisk soy sauce, sugar, sesame seeds, and sesame oil together in a bowl, pour over noodle mixture and mix well.

Recipe Yield

4 servings

Recipe Note

A great Korean noodle recipe. I used these vegetables here but you can use whatever vegetables you like.

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