• 200g sweet potato glass noodles
  • 100g beef tenderloin, cut into long strips
  • 1 Tbsp vegetable oil
  • 1 small onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 small carrot, peeled and julienned
  • 6 mushrooms, stalked and sliced

For the seasoning:

  • 3 Tbsp soy sauce
  • 2½ Tbsp sugar
  • 2 Tbsp toasted sesame oil
  • 2 tsp minced garlic


  1. Mix all sauce ingredients in a small bowl until sugar is dissolved.
  2. Place beef tenderloin strips in a medium bowl. Add 1 Tbsp of seasoning (add more to taste) and gently mix the sauce into the meat. Cover the bowl and set aside.
  3. Bring a large pot of lightly salted water to a boil and cook the noodles according to package directions, about 6-7 minutes. Rinse the noodles under cold water and drain. In a large mixing bowl, stir in 2 tablespoons of the prepared sauce.
  4. Stir-fry the noodles over medium heat for 2 minutes until translucent. Return to the mixing bowl.
  5. Add 1 tsp oil to pan and sauté onion over medium heat for 1-2 minutes, stirring, until translucent. Transfer to the mixing bowl. Add another tsp of oil and stir-fry the carrots and bell pepper for 1-2 minutes, until lightly browned. Add to the mixing bowl. Do not overcook. The vegetables should be crisp.
  6. Add 1 tsp of oil and stir-fry the marinated beef tenderloin strips and mushrooms for 2-3 minutes until browned. Add to the mixing bowl.
  7. Add the spinach and remaining sauce to the bowl. Toss well by hand to coat evenly and serve.

Recipe source: Bibigo

Illustration source: @ thibaudherem