Korean stir-fried sweet potato noodles with vegetables.
Springy glass noodles tossed with colorful vegetables and seasoned with soy and sesame.
Serves 4
Boil noodles 6 min, drain, and cut with scissors.
Stir-fry each vegetable separately, season lightly with soy sauce.
Combine noodles, vegetables, soy sauce, and sesame oil. Serve warm or cold.
Cut noodles after boiling so they're easier to toss.
Add sliced beef for a heartier dish.
Store in fridge up to 2 days.
Per serving (280g) · 4 servings total
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