The Korean Stir Fried Noodles You Didn't Know You Needed

beef

🥗Healthier: tofu

💰Cheaper: chicken

Tofu provides a plant-based protein option, while chicken is often less expensive than beef.

sweet potato noodles

💰Cheaper: rice noodles

Rice noodles are more widely available and can be a cost-effective substitute.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option that can still provide a good cooking base.

egg

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal can act as a binding agent in vegetarian versions.

Slice beef into strips about a quarter inch thick and place in a bowl.

Cut off the stem end of the mushrooms and add to the bowl with the beef.

Add 25 grams of soy sauce, 5 grams of sesame oil, 15 grams of brown sugar, and minced garlic to the beef and mushrooms; stir to combine and marinate for 15 to 20 minutes.

Bring a large pot of water to a boil.

Slice a small onion into half and then into strips, yielding about 150 grams.

Chop scallions into roughly two-inch planks and smaller pieces for cooking, totaling 75 to 100 grams.

Cut a large red bell pepper into planks and then into julienne strips, needing 100 to 125 grams.

Peel and cut carrots into planks and then into matchstick shapes, needing 100 to 125 grams.

Slice shiitake mushrooms thinly, totaling 125 grams.

Prepare the sauce by mixing 75 grams of soy sauce, 45 grams of brown sugar, 15 grams of sesame oil, 30 grams of oyster sauce, and 10 grams of rice vinegar; stir to combine.

Separate two egg yolks from their whites and set aside.

Heat a 12-inch non-stick pan over medium-high heat and add olive oil.

Add the marinated beef and mushrooms to the pan, stirring for 2 to 3 minutes until browned and mushrooms are tender; transfer to a bowl.

Wipe the pan and add more oil, then sauté onions and scallions with a pinch of salt for 3 to 4 minutes until softened but still snappy; transfer to the bowl with the beef.

Add more oil to the pan and sauté carrots and bell peppers with a pinch of salt, adding a couple tablespoons of water to create steam for 2 to 3 minutes until softened but still snappy; transfer to the bowl.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens