Recipes

Korean noodles

Left over noddles are great for lunch boxes the next day.

Korean noodles

Method

Prepare the noodles

1.Bring a pot of water to the boil. Add the noodles, stir to separate them and boil until cooked through. Drain in a colander and rinse under cold water until cool.

2.Using scissors, cut the noodles into 6 to 8-inch lengths.

3.Transfer the noodles to a saucepan, drizzle with 1 Tbsp of sesame oil and toss to coat; set aside.


Prepare the vegetable and sauce

1.Mix the soy sauce and sugar together in a small bowl, set aside.

2.Cover the dried mushrooms with hot water and let sit until softened, at least 4 hours. Trim off the stems and slice the caps thinly.

3.Heat the vegetable oil in a frying pan over high heat. Brown the garlic and onion, then add the beef, stir until cooked through. Add carrot, spinach and prepared mushrooms, seasoned with salt and pepper. Stir to mix, let cook for about 5-8 minutes.

4.Add the prepared noodles and sauce mixture. Toss until heated through.

5.Turn the heat off and add the remaining 1 tablespoon of sesame oil and toasted sesame seeds. Toss to combine well and serve. 

 

$2.22 per serve as at Nov 2016

Note

Children can choke on food at any age but the risk is higher in children under 5 years. Refer to the Ministry of Health Guidelines to find out more. Search ‘food and choking' at health.govt.nz

Korean noodles

To serve

To serve: 6

You need

  • 200g dried Korean sweet potato noodles
  • 2 medium garlic cloves, finely chopped
  • 1 Tbsp vegetable oil
  • 200g beef, thinly sliced
  • 300-400g thinly shredded vegetables, such as carrot, onion, spinach or celery
  • 6 dry shiitake mushrooms
  • 1/2 tsp salt
  • Pinch of ground black pepper
  • 2 Tbsp sesame oil
  • 1/4 cup reduced salt soy sauce
  • 1 Tbsp packed dark brown sugar
  • 1 Tbsp sesame seeds, toasted

Method

Prepare the noodles

1.Bring a pot of water to the boil. Add the noodles, stir to separate them and boil until cooked through. Drain in a colander and rinse under cold water until cool.

2.Using scissors, cut the noodles into 6 to 8-inch lengths.

3.Transfer the noodles to a saucepan, drizzle with 1 Tbsp of sesame oil and toss to coat; set aside.


Prepare the vegetable and sauce

1.Mix the soy sauce and sugar together in a small bowl, set aside.

2.Cover the dried mushrooms with hot water and let sit until softened, at least 4 hours. Trim off the stems and slice the caps thinly.

3.Heat the vegetable oil in a frying pan over high heat. Brown the garlic and onion, then add the beef, stir until cooked through. Add carrot, spinach and prepared mushrooms, seasoned with salt and pepper. Stir to mix, let cook for about 5-8 minutes.

4.Add the prepared noodles and sauce mixture. Toss until heated through.

5.Turn the heat off and add the remaining 1 tablespoon of sesame oil and toasted sesame seeds. Toss to combine well and serve. 

 

$2.22 per serve as at Nov 2016

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The Fuelled4life team.