Korean Sesame Beef Noodles
★★★★★ 4 (3)
Credit
Whisk Media Group
Credit
Whisk Media Group
Ingredients
Method
- Heat oil in a large deep saucepan over medium heat. Add garlic, ginger and chilli. Cook for 2 minutes or until aromatic. Add chicken stock, soy sauce, rice wine vinegar and 3 cups of water and bring to the boil
- Add corn and broccolini to stock. Cook broccolini for 2 minutes and corn for 5 minutes or until tender. Remove corn and place on a chopping board. Transfer broccolini to a bowl. Add mushrooms to stock and cook for 3 minutes. Remove with a slotted spoon to bowl with broccolini. Add noodles to stock and cook for 4 minutes. Cut kernels from corn
- Meanwhile, heat a frying pan over a medium high heat. Rub oil over steak and season. Cook for 3-4 minutes each side for medium-rare. Transfer to a plate and stand for 10 minutes. Thinly slice
- Bring a medium saucepan of water to the boil. Reduce heat to low, and when bubbles subside, use a spoon to stir the water until a whirlpool forms. Break an egg into a small bowl and gently slide into whirlpool. Cook for 3 minutes or until white is cooked. Use a slotted spoon to transfer egg to a plate. Repeat with remaining eggs
- Place noodles and stock into serving bowls. Top soup with broccolini, corn, mushrooms, beef and an egg. Sprinkle with onions, sesame seeds and chilli. Serve
- Heat oil in a large deep saucepan over medium heat. Add garlic, ginger and chilli. Cook for 2 minutes or until aromatic. Add chicken stock, soy sauce, rice wine vinegar and 3 cups of water and bring to the boil
- Add corn and broccolini to stock. Cook broccolini for 2 minutes and corn for 5 minutes or until tender. Remove corn and place on a chopping board. Transfer broccolini to a bowl. Add mushrooms to stock and cook for 3 minutes. Remove with a slotted spoon to bowl with broccolini. Add noodles to stock and cook for 4 minutes. Cut kernels from corn
- Meanwhile, heat a frying pan over a medium high heat. Rub oil over steak and season. Cook for 3-4 minutes each side for medium-rare. Transfer to a plate and stand for 10 minutes. Thinly slice
- Bring a medium saucepan of water to the boil. Reduce heat to low, and when bubbles subside, use a spoon to stir the water until a whirlpool forms. Break an egg into a small bowl and gently slide into whirlpool. Cook for 3 minutes or until white is cooked. Use a slotted spoon to transfer egg to a plate. Repeat with remaining eggs
- Place noodles and stock into serving bowls. Top soup with broccolini, corn, mushrooms, beef and an egg. Sprinkle with onions, sesame seeds and chilli. Serve
Nutrition Information
Per adult serving (566g)
- Energy
- 1770kJ
- Calories
- 423kcal
- Protein
- 35.8g
- Fat Total
- 18.7g
- Fat Saturated
- 4.9g
- Carbs
- 24.7g
- Sugars
- 3.4g
- Fibre
- 4.9g
- Sodium
- 1070mg
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linske76_87533
Was a good way to use up veggies in the fridge - I found this recipe to be very tasty. Instead of noodles I spiralised carrot and zucchini and found it to be a great way to get a whole lot of vegetables into one meal.. loved it.. will print out and keep it with my rotation of winter meals
P
Didn't explain what to do with the soy sauce and rice vinegar - You Didn't explain what to do with the soy sauce and rice vinegar in the recipe?
Nadia
So good - This was a good recipe. Will make again
+ 131 star only ratings in addition to the reviews above
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