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Korean Spicy Noodles
Korean Spicy Noodles are a glass noodle stir fry loaded with tender beef, mushrooms, carrots, onions and bell peppers all bathed in a 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 is slicing your steak/veggies beforehand, so when its “go” time you can have dinner on the table in less than 15 minutes.
👥 6 Servings⏱️ Prep & Cook: 32 min⏳ Prep: 20 min🔥 Cook: 12 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- skillet
- pan
📝 Preparation Steps
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 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.
teaspoons beef bouillon1 1/2
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.
3
Heat 1 ½ teaspoons vegetable oil (or other neutral oil) in a large nonstick skillet over medium-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 the 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.
4
Wipe out pan. To the now empty pan, heat 2 teaspoons sesame seed 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.
sesame seed oil (not toasted)2 teaspoonssesame seed1 tablespooncarrots, cut into matchsticks (from about 3 medium carrots)1 cup
5
Add the noodles, beef and reserved sauce and cook while stirring until noodles are warmed through and sauce has thickened slightly. Add spinach and cook and stir one minute, or just until spinach begins to wilt.
6
Taste and add additional gochuchang if desired for more heat. Garnish with green onions and sesame seeds.
sesame seed1 tablespoon
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