One-pan Korean-style Beef Noodles

• portionen: 4 servings
• aktive zeit: 15 minutes
• gesamtzeit: 25 minutes

Zutaten

3 tbsp soy sauce

1½ tbsp dark soy sauce

2 tbsp brown sugar or honey

2 tbsp rice wine vinegar

2 tbsp sesame oil

2 tbsp gochujang (see note 1 for spice levels and subs)

1 tbsp peanut butter (can be omitted)

2 tbsp neutral oil

500 g minced (ground) beef

1 tsp freshly minced garlic

1 tsp freshly minced ginger

1 tbsp tomato paste

250 ml coconut milk (see note 2 for substitutions)

3 x 85 g (3 oz) bundles of ramen noodles, or any other instant noodle packets, flavouring sachets discarded (see note 3 for more details)

375 ml water

2 spring onions (scallions), finely sliced, plus extra to serve

Sesame seeds

Sliced cucumbers

Chilli oil (optional)

Anweisungen

Make the sauce – Combine the sauce ingredients in a small bowl or jug. Whisk to combine, then set aside.

Cook the beef mince – Heat the oil in a large heavy-based pan with a lid over medium–high heat. Add the beef mince, break it up with a spatula and leave it undisturbed for 4–5 minutes until it begins to caramelise. Flip it over and continue cooking for a further 3–4 minutes until cooked through.

Add the garlic and ginger – Add the garlic and ginger and cook, stirring, for 60 seconds.

Stir in the tomato paste – Stir through the tomato paste.

Add the sauce – Add the sauce, stir and cook for 60 seconds until slightly thickened.

Add the coconut milk and noodles – Stir through the coconut milk, then add the noodles to the pan, followed immediately by the water. The noodles won't be completely submerged in the liquid and that is okay. Try and nestle them in so they are as submerged as possible with their tops exposed.

Place the lid on – Cover and cook for 2 minutes. Uncover, turn the noodle bundles over using tongs and cover again. Cook for 1 minute.

Uncover and add the spring onion – Uncover the pan, give the noodles another toss with tongs to absorb the sauce (they will continue to absorb the sauce as they sit). Add the spring onion and toss with tongs for 60 seconds or until the spring onion is well distributed. (See note 4 for sauce thickness.)

Serve – Serve the noodles divided among four bowls, topped with extra spring onion, sesame seeds, sliced cucumbers and chilli oil, if using.

Nährwertangaben

• Portionsgröße: 304 g
• Kalorien: 448 kcal
• Gesamtfett: 31 g
• Gesättigtes Fett: 10 g
• Ungesättigtes Fett: 20 g
• Cholesterin: 4 mg
• Natrium: 2008 mg
• Gesamtkohlenhydrate: 35 g
• Ballaststoffe: 2 g
• Zucker insgesamt: 16 g
• Eiweiß: 7 g