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Spicy Korean noodles with beef, vegetables and egg

Spicy Korean Beef Noodles with Vegetables and Egg

An aromatic, spicy, appetite-whetting bowl! What makes this noodle recipe fun is that it starts with a store-bought pack of instant noodles, but gets a homemade upgrade with a few added ingredients that give it a whole new flavor.

Pirko Rita

Recipe author

Spicy Korean noodles with beef, vegetables and egg

Composition / ingredients

Servings:

Egg noodles (instant noodles)

Dry seasoning (0.5 packet)

Water

250

Beef

Any cheese (slice)

Egg

Cucumber

Green cabbage

Butter

Vegetable oil

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 23 % 5 g

Fats 27 % 6 g

Carbohydrates 50 % 11 g

124 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

Prep all the components first and cook the noodles last. Take a small piece of beef, rinse it, pat it dry with a paper towel, and cut it into small strips. Fry the beef in a little vegetable oil until cooked through, adding a pinch of salt.
Step 2:

Using a mandoline (slicer), and leaving the skin on, shred a fresh cucumber into thin strips.
Step 3:

Shred the green cabbage on the same mandoline. Transfer it to a plate or bowl, sprinkle with a little salt, and set it aside for 10 to 15 minutes so it softens and loses any bitterness.
Step 4:

Cut a slice of cheese into 4 triangles with a knife.
Step 5:

Take a clean skillet, add a small pat of butter, and set it over the heat. Place a greased ring mold in the pan and crack an egg into it, seasoning with salt and pepper if you like. Fry the egg until set but with a runny center. The ring mold is just for a pretty presentation, so feel free to skip it.
Step 6:

Now for the main event, the noodles. Pour the water into a skillet and bring it to a boil. Add the instant noodles and the seasoning, using only half the packet so the dish doesn't come out too salty. Cook the noodles for a few minutes, until only a little liquid remains in the pan.
Step 7:

Lay the cheese triangles over the noodles and cover the pan with a lid. After a minute, take it off the heat. Carefully transfer the noodles to a serving plate so the melted cheese stays on top, set the fried egg with its runny center in the middle, and arrange the vegetables and beef alongside.

I've noticed that lately, whenever I browse recipes, I keep gravitating toward Asian cooking, Japanese food in particular. I love not just the dishes themselves but the presentation, the thoughtful pairing of ingredients on the plate, even cooking with chopsticks. Watching a video one day, I got curious about making egg noodles in a skillet. I used it as a starting point and put my own spin on it. I loved how it turned out, so I decided to share it here. To my mind, the combination of egg noodles, spicy seasoning, real meat, fresh vegetables, and a fried egg gives the dish a homey flavor, and the aroma alone gets your appetite going.