Korean Sweet Potato Noodle Salad/韩式凉拌红薯面
This dish is perfect for summer time when you eat it cold. It is using so many vegetables which is good for health. Simple and delish!
3 packs sweet potato noodles
Beef 5 oz.
Mixed vegetables about 1 pound (I used bell peppers, carrot, mushroom, water spinach, black fungus, red onion)
1tbsp white roasted sesame seeds for garnish
Cut beef into thin strips and marinate it with salt, cooking wine, half egg white and table spoon of corn starch for 30 minutes. Also cut vegetables into thin shreds.
Bring a big sauce pan of water to boil and cook the Water spinach in the boiling water for 1/2 minute, then rinse it with cold water to keep the color.
Add the noodles to the boiling water and cook for 7-8 minute or to the right tenderness you prefer. Rinse it under running water until the noodle is cold.
Add 2 tbsp oil in a hot cooking pan, add the beef and vegetables except bell peppers to the oil and saute for about 4 minutes, then add the bell peppers and continue to cook a minute.
Use a fork to beat the rest of egg from marinate, pan fry it into a thin layer, then thin shred it.
Add everything to a mixing bowl, add 1.5 to 2tbsp light soy sauce, 1/2 tsp chicken powder, 1/2 tbsp rice vinegar, 1/2 tbsp sugar, 2tbsp sesame oil, sesame seeds and mix well. ( if you like it spicy, add some hot oil)