Korean Glass Noodles Stir-Fry

Yes. Prep sturdy components ahead and keep delicate or crunchy parts separate until serving.

Store leftovers in an airtight container and reheat gently to protect texture.

Use the texture and doneness cues in the article, not only the timer.

Yes. Use a larger pan or cook in batches so texture stays consistent.

A flavorful stir-fry featuring sweet potato noodles, beef, and a variety of vegetables in a savory sauce.

Sweet potato noodles (dangmyeon)

Beef (sliced thinly)

Carrots (julienned)

Spinach

Mushrooms (shiitake or button, sliced)

Onion (sliced)

Garlic (minced)

Soy sauce

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Prepare the sweet potato noodles according to the package instructions, then drain and set aside.
In a pan, heat some sesame oil over medium heat, add the minced garlic, and sauté until fragrant.
Add the beef and cook until browned.
Stir in the onions, carrots, and mushrooms, cooking until tender.
Add the spinach, cooking until wilted.
In a separate bowl, mix together the soy sauce, sugar, salt, and pepper.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on low heat in a pan.