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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: : -

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

4 servings

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