Sweet N' Spicy Korean Stir Fry Noodles
This sweet n' spicy Korean stir fry is food truck greatness, right here. Saucy noodles, bright crunchy veggies and a spicy sweet sauce made with ginger, garlic and Gochujang. It's a perfect weeknight dinner because it's ready in only 20 minutes.
Servings 4 servings
- 1 x 6 ounce sirloin steak
- 2 Tablespoons toasted sesame oil
- 10 chestnut mushrooms thinly sliced
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 1 x spring greens cabbage
- 3 nests whole wheat egg noodles cooked
For the sauce
- 1/4 cup light soy sauce
- 2 Tablespoons gochujang paste
- 1 teaspoon corn starch diluted in 1 teaspoon of water
- 1 Tablespoon Chinese rice vinegar
- 1/2 teaspoon fish sauce
- 1 garlic clove minced
- 1 Tablespoon honey
- 1 teaspoon fresh ginger minced
For the toppings
- 1/4 cup pomegranate arils
- 4 radishes thinly sliced (I use this mandolin)
- 1/4 cup cilantro chopped
- 1/4 cup crispy fried onions
If you are using cooked noodles then start by slicing your vegetables and placing them on a plate or chopping board ready for the stir fry. If you are boiling your noodles, cook them while you slice the veggies.
Prepare the garnishes and the sauce.
For the sauce, whisk all the ingredients in a measuring jug and set aside until ready to use.
For the garnishes, slice the radishes, chop the cilantro and prep the pomegranate.
In a non stick skillet heat the sesame oil. While it’s heating, season the steak with salt and pepper. Sear the steak on both sides until desired doneness. Depending on your steak it’s usually about 2 minutes per side for medium rare. Remove the steak from the pan and leave on a plate to rest.
Toss the vegetables in the hot skillet and stir fry until tender, but with a bit of a bite. Add 1/2 the sauce and stir fry until the sauce comes to a boil. If you prefer more sauce, use the remaining.
If your happy with the level of sauciness, freeze or fridge the rest for your next at home food truck experience.