Print

Korean Spicy Noodles

Korean Spicy Noodles
Print Recipe

Super easy Korean Spicy Noodles are easy to prepare and 10x better than take out.

Ingredients

Units Scale
  • 1 lb Korean noodles (glass noodles)
  • 1 lb beef, steak or cut of choice
  • 1 lb mushrooms
  • 1/2 lb carrots
  • 1 bunch green onions
  • 1 lb spinach
  • 6 tbs soy sauce
  • 2 tbs brown sugar
  • 4 tbs sesame oil
  • 2 tbs sriracha sauce
  • 1 tbs crushed red peppers
  • 1 tsp sesame seeds

Instructions

  1. Cut beef into thin strips. Cut the rest of the ingredients to your own linking. Cook glass noodles according to the package instructions.
  2. Preheat wok with a little bit of oil. Brown mushrooms, set aside and do the same for carrots.
  3. Combine the sauce ingredients in a bowl. In a wok, cook beef slices until it’s golden brown. Pour the sauce over the cooking beef. Let it simmer for a few minutes.
  4. Add in Korean noodles, carrots, green onions and mushrooms. Toss to combine everything together. Add spinach to the mix. Stir to combine and cook for 5 more minutes.
  5. Serve while the Korean spicy noodles are still warm or reheat before serving.

Notes

  • Freeze beef – The easiest way to thinly slice beef is while it is partially frozen. Wrap beef in plastic wrap or place in a freezer bag and freeze 1-2 hours until it is firm enough to hold shape but still soft enough to slice. I like to cut the beef in half and place one half in the freezer until I am finished slicing the first half so it doesn’t start to defrost on the cutting board.
  • Cut beef across the grain. You can see the “grain” running through the meat in one direction. The grain is essentially the muscle fibers running through the meat. You want to cut perpendicular to the muscle fibers so they become as short as possible as opposed to long muscle fibers. Long muscle fibers will give you chewy, rubbery tough meat – so cut AGAINST the grain.
  • Use a hot skillet. Your pan should be hot enough so that the meat sizzles as soon as it touches the pan. We want the outside of our meat to develop a nice sear while the inside remains tender, this ensures juicy steak.
  • Don’t overcrowd your pan. Cook your steak in 2 batches so you don’t overcrowd your skillet which will steam instead of sear your beef.

Nutrition

Find it online: https://goingmywayz.com/korean-spicy-noodles/