Korean Noodles

By zhanghengshuo

6 Person

32 Minutes

0 Calories

Korean Noodles are a glass noodle stir fry loaded with tender beef, mushrooms, carrots, onions, and bell peppers all bathed in spicy soy, ginger, garlic sesame sauce. It is a symphony of tantalizing flavors and textures and one of my favorite recipes to date – you don’t want to miss this one! Most of the work for these Korean Spicy Noodles is slicing your steak/veggies beforehand, so when its “go” time you can have dinner on the table in less than 15 minutes!

Ingredients

Garnish

1 tbsp. Sesame seed
3 Green onions chopped

Add later

1 1/2 tsp. Beef bouillon

Marinade/Sauce

1 tbsp. Cornstarch
1 tbsp. Freshly ground ginger
3 cloves Garlic, minced
1/2 tsp. Pepper
2 tbsp. Gochujang
2 tbsp. Rice wine
3 tbsp. Brown sugar
1/3 cup Low sodium soy sauce

Stir Fry

2 cups Baby spinach
1 Red bell pepper sliced
1 cup Carrots, cut into matchsticks
3 1/2 oz. Shiitake mushrooms, sliced
1 Yellow onion
8 oz. Korean sweet potato starch noodles
Sesame oil
1 pound Flank steak

Method

01

Whisk together marinade/sauce ingredients in a medium bowl (not beef bouillon). Add 1/4 cup marinade to a freezer bag/glass dish then whisk in 1 tablespoon sesame oil. Add beef and massage in the marinade. Marinate at room temperature for 30 minutes or refrigerate for 2-8 hours (longer the better). To the remaining reserved Sauce, whisk in 1 1/2 teaspoons beef bouillon. Cover Sauce and refrigerate until ready to use.
02

Cook the noodles according to package directions just until al dente, taking care not to overcook. Rinse noodles several times in cold water. Snip noodles with kitchen shears into manageable lengths.
03

Heat 1 1/2 teaspoons sesame oil in a large nonstick skillet over high heat until hot and sizzling. Add half of the beef to the skillet in a single layer, cook without stirring for 1 minute, then flip beef over and sear just until browned, about 1-2 minutes (it will cook more in the sauce). Don’t overcook or it won’t be as tender! Transfer beef to a large plate and cover. Repeat with remaining beef.
04

Wipe out the pan. To the now-empty pan, heat 2 teaspoons sesame oil over medium-high heat. Add the onions, mushrooms, and carrots and sauté for 3 minutes. Add the bell peppers and stir-fry until crisp-tender, about 2 additional minutes.
05

Add the noodles, beef and reserved sauce and cook while stirring until noodles are warmed through and the sauce has thickened slightly. Add spinach and cook and stir one minute, or just until spinach begins to wilt.
06

Taste and add additional gochujang if desired for more heat. Garnish with green onions and sesame seeds.

Related Tags

Korean Noodles

4.1

( By zhanghengshuo )

01 Information

Grade easy
Serving 6 servings
Prep Time 20 Mins
Cook Time 12 Mins
Total Time 32 Mins

02 Ingredients

Garnish

1 tbsp. Sesame seed

3 Green onions chopped

Add later

1 1/2 tsp. Beef bouillon

Marinade/Sauce

1 tbsp. Cornstarch

1 tbsp. Freshly ground ginger

3 cloves Garlic, minced

1/2 tsp. Pepper

2 tbsp. Gochujang

2 tbsp. Rice wine

3 tbsp. Brown sugar

1/3 cup Low sodium soy sauce

Stir Fry

2 cups Baby spinach

1 Red bell pepper sliced

1 cup Carrots, cut into matchsticks

3 1/2 oz. Shiitake mushrooms, sliced

1 Yellow onion

8 oz. Korean sweet potato starch noodles

Sesame oil

1 pound Flank steak

03 Method

Step 1

Whisk together marinade/sauce ingredients in a medium bowl (not beef bouillon). Add 1/4 cup marinade to a freezer bag/glass dish then whisk in 1 tablespoon sesame oil. Add beef and massage in the marinade. Marinate at room temperature for 30 minutes or refrigerate for 2-8 hours (longer the better). To the remaining reserved Sauce, whisk in 1 1/2 teaspoons beef bouillon. Cover Sauce and refrigerate until ready to use.

Step 2

Cook the noodles according to package directions just until al dente, taking care not to overcook. Rinse noodles several times in cold water. Snip noodles with kitchen shears into manageable lengths.

Step 3

Heat 1 1/2 teaspoons sesame oil in a large nonstick skillet over high heat until hot and sizzling. Add half of the beef to the skillet in a single layer, cook without stirring for 1 minute, then flip beef over and sear just until browned, about 1-2 minutes (it will cook more in the sauce). Don’t overcook or it won’t be as tender! Transfer beef to a large plate and cover. Repeat with remaining beef.

Step 4

Wipe out the pan. To the now-empty pan, heat 2 teaspoons sesame oil over medium-high heat. Add the onions, mushrooms, and carrots and sauté for 3 minutes. Add the bell peppers and stir-fry until crisp-tender, about 2 additional minutes.

Step 5

Add the noodles, beef and reserved sauce and cook while stirring until noodles are warmed through and the sauce has thickened slightly. Add spinach and cook and stir one minute, or just until spinach begins to wilt.

Step 6

Taste and add additional gochujang if desired for more heat. Garnish with green onions and sesame seeds.

04 Author