Description
This Beef Bulgogi Noodles recipe combines tender, thinly sliced beef with vibrant vegetables and flavorful Korean-inspired sauces for a quick and delicious stir-fried noodle dish. Using rice noodles and a savory-sweet sauce blending tamari, gochujang, oyster sauce, and honey, this meal comes together in just 20 minutes, perfect for a satisfying dinner with rich umami taste and a touch of spice.
Ingredients
Dry Ingredients
- 9 ounces dry rice noodles (M size rice sticks)
Vegetables & Meat
- 6 cloves garlic (minced)
- 1 large carrot (julienned)
- 1 pound very thinly sliced beef
- 6 shiitake mushrooms (stems removed and sliced)
- 3 ounces Chinese chives (roots removed and cut into 1-inch pieces)
Sauce
- ⅓ cup tamari soy sauce
- 2 teaspoons gochujang
- 3 tablespoons gluten-free oyster sauce
- 3 tablespoons honey
- 2 tablespoons sesame oil
- ⅓ cup water
Oils & Garnish
- 2 tablespoons olive oil
- toasted white sesame seeds (optional, for garnish)
- chili threads (optional, for garnish)
Instructions
- Prepare the noodles: Cook the rice noodles according to the package instructions until al dente. After draining, rinse them under cold water to stop cooking and prevent sticking. Set aside.
- Make the sauce: In a small cup or bowl, combine the tamari soy sauce, gochujang, gluten-free oyster sauce, honey, sesame oil, and water. Mix well and set the sauce aside.
- Sauté garlic and carrot: Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the minced garlic and julienned carrot, cooking until fragrant and slightly softened, about 2-3 minutes.
- Cook the beef: Add the thinly sliced beef to the pan and cook until it just starts to brown. Pour about 5 tablespoons of the prepared sauce over the beef, tossing to combine and cook the meat thoroughly.
- Add mushrooms and chives: Incorporate the sliced shiitake mushrooms and chopped Chinese chives into the pan. Stir-fry everything together for about 1 minute so the vegetables soften slightly but remain crisp.
- Toss noodles with sauce: Add the cooked rice noodles to the pan and pour in the remaining sauce mixture. Gently toss all ingredients together using chopsticks or tongs to evenly coat the noodles without breaking them.
- Garnish and serve: Optionally, sprinkle toasted white sesame seeds and chili threads over the top for added texture and heat. Serve immediately while hot.
Notes
- Use gluten-free tamari and oyster sauce to keep this recipe gluten-free.
- Julienne the carrot finely to ensure it softens quickly and blends well with the noodles.
- Beef should be sliced very thinly for tender results; freezing the beef slightly makes slicing easier.
- Adjust the amount of gochujang to your preferred spice level.
- Rinsing noodles under cold water after cooking prevents them from sticking and overcooking in the stir-fry.
- Chinese chives add authentic flavor but can be substituted with regular chives or scallions if unavailable.
