Korean Beef Bulgogi Noodles

A dish made with ingredients you may already have in your kitchen. This recipe mixes tender and savory Bulgogi with noodles for a taste you won't forget!

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Where To Buy
Servings: 6
Prep Time: 18
Cook Time: 15
NoYolks Wavy Noodle

Ingredients

  • 12 oz No Yolks® Stir Fry Noodles
  • 2/3 cups soy sauce
  • 2 Tbsps toasted sesame oil
  • 4 garlic cloves, minced
  • 2 Tbsps sugar
  • 1 Tbsp fresh ginger root, finely grated
  • 1 lb thinly sliced beef ribeye steak
  • 1 Tbsp water
  • 2 tsps cornstarch
  • 2 Tbsp canola oil, divided
  • 1 medium yellow onion, cut into thin slivers
  • 1 cup shredded carrots
  • 3/4 cup coarsely chopped kimchi
  • 4 cups loosely packed baby spinach
  • 2 Tbsps toasted sesame seeds

Directions

  1. Prepare noodles according to package directions. Drain.
  2. Meanwhile, mix soy sauce, sugar, sesame oil, garlic and ginger in measuring cup. Combine 2 Tbsp. soy sauce mixture and beef in small bowl; let stand 5 minutes to marinate. Whisk corn starch and water into remaining sauce mixture.
  3. Heat 1 Tbsp. canola oil in large deep skillet on medium-high heat until shimmering. Add beef; let stand 30 seconds until seared, then cook 3 to 4 minutes or until done. Transfer beef to clean plate; add remaining oil to skillet and return to heat. Add onions and carrots; cook 2 to 3 minutes or until crisp-tender, stirring frequently. Return beef and any juices to pan. Add kimchi and remaining soy sauce mixture; bring to boil. Add noodles; cook 1 to 2 minutes, tossing well with tongs until combined. Add spinach and sesame seeds; cook 1 minute or until wilted.
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