Korean BBQ Rice Noodle Bowls
Ingredients
Main
rice noodles (dry)
300 g
thinly sliced beef (thinly sliced)
400 g
carrot (julienned)
150 g
bell pepper (sliced)
1 piece
green beans (trimmed)
150 g
onion (sliced)
1 piece
garlic (minced)
3 clove
ginger (minced)
15 g
soy sauce
60 ml
sesame oil
30 ml
honey
30 ml
rice vinegar
30 ml
sesame seeds (toasted)
15 g
green onion (sliced)
4 stalk
Instructions
Prepare Korean BBQ sauce
Combine soy sauce, sesame oil, honey, rice vinegar, minced garlic and ginger in a bowl.
Marinate the beef
Add sliced beef to the sauce and let it marinate for 15 minutes.
Prepare vegetables
Julienne carrot, slice bell pepper and onion, trim green beans.
Cook rice noodles
Cook rice noodles according to package instructions until al dente. Drain and rinse under cold water.
Stir-fry beef
Heat sesame oil in a wok or large pan. Add marinated beef and stir-fry for 3-4 minutes until cooked through. Remove and set aside.
Stir-fry vegetables
In the same wok, add a little more sesame oil if needed. Stir-fry onion, carrot, bell pepper and green beans for 4-5 minutes until crisp-tender.
Assemble bowls
Divide cooked noodles among bowls. Top with stir-fried vegetables and beef. Garnish with toasted sesame seeds and sliced green onions.
Original recipe
Storage
Best enjoyed fresh. Store components separately to maintain texture.
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