Easy Peasy Korean Style Beef Noodles
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. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
240 grams
British Beef Mince
120 grams
Sliced Mushrooms
125 grams
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
120 grams
Coleslaw Mix
50 grams
Gochujang Paste
(Contains Soya)
32 grams
Sweet Chilli Sauce
25 grams
Ketjap Manis
(Contains Soya)
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
- 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 1/4 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.
