Jab Chae (Korean Noodles)

• 3 cups water
• 1/2 pound sweet potato vermicelli noodles
• 1 tablespoon vegetable oil, divided, or as needed
• 3 1/2 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
• Sauce:
• 2 tablespoons soy sauce
• 2 teaspoons white sugar
• 1/2 teaspoon sesame seeds
• 1/2 teaspoon sesame oil

1. 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.
2. 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.
3. 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.
4. Mix noodles with beef mixture.
5. Whisk soy sauce, sugar, sesame seeds, and sesame oil together in a bowl; pour over noodle mixture and mix well.

water, vermicelli noodles, vegetable oil, beef tenderloin, clove garlic, salt, onion, carrot, spring onions, soy sauce, white sugar, sesame seeds, sesame oil

Taken from www.allrecipes.com/recipe/245886/jab-chae-korean-noodles/ (may not work)