with Stir-Fried Veg
Super speedy, these Easy Peasy Korean Style Beef Noodles take only 15 minutes to make. The popular Korean condiment gochujang contains chillies, fermented soybeans and glutinous rice which give it its savoury-sweet flavour.
Allergens
Utensils
Tags
British Beef Mince
240 grams
Sliced Mushrooms
120 grams
Egg Noodle Nest
125 grams
Sliced Carrot and Cabbage Mix
120 grams
Gochujang Paste
50 grams
Sweet Chilli Sauce
32 grams
Ketjap Manis
25 grams
Soy Sauce
15 milliliter(s)
Water for the Sauce
50 milliliter(s)
- Boil a full kettle.
- While it comes to the boil, heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the beef mince and sliced mushrooms, 5-6 mins.
- Break up the mince as it cooks, then drain the fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. Cook so there's no pink in the middle.
- Meanwhile, pour the boiled water into a saucepan with 1/2 tsp salt on high heat. Boil the noodles, 4 mins.
- When cooked, drain and run under cold water to stop them sticking together.
- Add the coleslaw mix to the beef and mushrooms. Fry until slightly softened, 1 min.
- Stir in the gochujang, sweet chilli, ketjap, soy and water (see pantry).
- Simmer, 2-3 mins.
- Stir in the cooked noodles.
- Add a splash of water if it's a little too thick.
- Share the noodles between your serving bowls.
2481
kJ
Energy (kJ)
593
kcal
Energy (kcal)
16.2
g
Fat
7.1
g
of which saturates
74
g
Carbohydrate
23.9
g
of which sugars
6.6
g
Dietary Fibre
37.4
g
Protein
4.62
g
Salt
