Food

Spicy Korean Beef & Mushroom Egg Noodles

Serves 3 – 4

5ml Sambal Oelek or chilli paste
15ml curry paste
45ml soy sauce
15ml sesame oil
15ml caster sugar
2 cloves garlic, crushed
5ml ground ginger
2 packets 2 minute ramen noodles
15ml + 15ml oil
250g button or portabellini mushrooms, sliced
1 big brown mushroom, thinly sliced and halved
200g beef steak, thinly sliced
3 spring onions, sliced
45ml fresh coriander, chopped
1 red or green chilli, sliced (optional)

  1. Whisk the chilli paste, curry paste, soy sauce, sesame oil, caster sugar, garlic and ginger in a small bowl.
  2. Add the meat and coat in the mixture. Cover and chill for at least 30 minutes or overnight.
  3. Prepare the noodles as per packet instructions, drain and set aside.
  4. Heat 15ml oil in a wide pan or wok and fry the mushrooms for 4 – 5 minutes. Transfer to a plate.
  5. Return the pan to the stove with the remaining 15ml oil and fry the steak and marinade for 3 -4 minutes.
  6. Return the mushrooms to the pan and the noodles. Toss to combine.
  7. Garnish with spring onions, coriander and extra chilli if desired.

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