Korean Stir-Fried Sweet Potato Noodles Recipe Recipe

I first tried Korean Stir-Fried Sweet Potato Noodles when my manager at work brought it for a potluck. It was literally one of the best things I've tried, made me go back for refills. Each time we have a potluck, we keep asking her to make it. I stole this recipe from her and lately have been practicing at home to get a handle of it.

It's perfect for hosting, because it makes a huge portion. And so far, I only heard the best feedback about the dish.

It was so nice to have Tim, my hubby, at home while I was preparing this dish. He took over the camera, so I have a ton of photos to share with you.

Tip: You can find the sweet potato noodles at most Asian stores.

Serving size:
20
servings
Prep
30 min
Cooking
30 min
Ready in
1 hr
Simple
Challenging

Instructions 

Prepare the ingredients for the recipe.
Bring water to a boil, add a bit of oil. Add noodles and cook them for 5-6 minutes. Drain when cooked.
Preheat skilled to high heat. Cook the pre-sliced beef until it's golden brown. Season beef with half portions of the following - soy sauce, sesame oil and brown sugar, while it's cooking.
Place noodles in a large bowl, top them with cooked beef.
Dice onion into long strips. Cut carrots into strips and chop green onion. Preheat an oiled skilled and toss in the carrots and onion.
When the veggies soften up, add in the remaining half portions of the following - soy sauce, sesame oil and brown sugar.
Add in green onions and cook for a few minutes until it's softened.
Add diced spinach into the mixture and turn off the heat imminently.
Add all vegetables to the noodles and toss everything together.
Serve while it's warm. This dish also reheats well.

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