Kimchi Glass Noodle Stir-fry

Preparation Time 20 minutes
Cooking Time 10 minutes
Standing/Marinating 30 minutes
Serves 4 portions
Stir-fry Sauce
1 packs glass noodles (400g) 1 Tbsp chilli flakes (gochugaru)
200g beef steak, cut into pieces 1/2 Tbsp Korean chilli paste (gochujang)
1 cup aged Kimchi, chopped into small pieces and drained 1 Tbsp soy sauce
50g onion, thinly sliced 1 Tbsp honey
4-6 green onion, thinly sliced 1 Tbsp raw sugar
Sesame seed 1/2 tsp minced garlic
1 sheet nori, cut into strips 1 tsp sesame oil
50g Peanuts, roasted 1 tsp rice vinegar – add this if your Kimchi is not aged enough or if you want extra tanginess
Cooking oil 1 Tsp chicken stock powder
Marinade
1/2 Tbsp Korean chilli paste (gochujang)
1 Tbsp soy sauce
1 Tbsp mirin
2 tsp grated ginger

Method:

  1. Mix all the sauce ingredients in a bowl and set aside.
  2. Place the meat in a ziplock bag and allow to marinate for at least 30 minutes.
  3. Boil the noodles per manufacturer’s instructions. Drain the water and set aside.
  4. Heat a pan/skillet on medium-high heat and once heated add some cooking oil and spread it thinly. Add the beef and cook for 2 to 3 mins. Remove and drain
  5. Add the onion and Kimchi and cook until they are wilted.
  6. Add the sauce and mix with the vegetables.
  7. Add the noodles and mix them with the rest of the ingredients.
  8. Add the green onions and stir lightly.
  9. Serve the noodles on a plate. Add ground black pepper, green onions, sesame seeds, peanuts and seaweed strips.
  10. Add a few drops of sesame oil (optional)