Korean Sesame Beef Noodles
Prep:  30 mins
Cook:  15 mins
Serves:  4
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Recipe by: Australian Eggs

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Korean Sesame Beef Noodles
Ingredients:
Cucumber Pickle
Sauce
Noodles
Method:
Cucumber Pickle
  1. Combine vinegar, water, sugar and salt in a bowl until sugar has dissolved.
  2. Add the cucumber and toss to coat. Set aside for at least 20 minutes, tossing occasionally.
Sauce
  1. Combine all ingredients in a jug.
  2. Set aside.
Noodles
  1. Cover noodles with cold water for 20 minutes until just tender. Noodles are meant to still be stiff after soaking in cold water and not soft at this stage. Drain. Cut into shorter lengths with scissors.
  2. Heat oil in a large deep-frying pan or wok over a high heat. Add mince, garlic and ginger. Cook, breaking up lumps for 7 minutes, or until brown. Add carrot, cabbage and onions. Stir fry for 2 minutes.
  3. Add noodles and two thirds of the sauce. Stir fry for a further 1 to 2 minutes until sauce has evenly coated noodles and vegetables and everything is hot.
  4. To serve, arrange noodles on a large platter and top with fried eggs. Drizzle with remaining sauce, Garnish with sesame seeds and green onion curls. Serve with cucumber pickle.
Tips & Hints:
  • Korean chilli paste can be bought from most major supermarkets in the Asian section. Also called Gochujang.
  • To make spring onion curls, cut long pieces in super thin strips and immerse in iced water for 10 mins.
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