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Gochujang beef noodle cups
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50ml Chinese rice vinegar
1 large carrot, peeled, then cut into long ribbons with a vegetable peeler
145g instant rice vermicelli noodles
½ tbsp vegetable oil
400g pack 5% fat lean minced beef
1-2 tbsp gochujang chilli paste, to taste
3 salad onions, chopped
2 tbsp sweet chilli sauce
2 little gem lettuce, trimmed and separated into about 16 large leaves
2 tsp toasted sesame seeds, to serve
1. In a bowl, combine the rice vinegar with 50ml just-boiled water and a pinch of salt. Add the carrot ribbons and stir to combine. Cook the rice noodles according to pack instructions, then rinse under cold water.
2. Heat the oil in a frying pan over a high heat. Add the mince and fry for 1 minute to brown a little before turning. Fry for another 1 minute, then add 1 tbsp gochujang and most of the salad onions. Cook for another 3-4 minutes, until the beef is cooked through, with no pink meat and the juices run clear. Season, then stir through another ½-1 tbsp gochujang, to taste.
3. Add 3 tbsp of the carrot pickling liquid to the drained noodles with the sweet chilli sauce, and mix to combine. Divide the noodles between the lettuce leaves (about 4 leaves per portion), top with the beef, drained carrot ribbons, a scattering of the remaining salad onions and sesame seeds and serve.
Cook’s tip This recipe would also work well without
the lettuce cups, if you prefer. Serve with the noodles or some rice on the side. Turkey, pork, lamb or veal mince could also make tasty variations, if you fancy something a little different.
Typical values per serving:
1 of your 5 a day/low in saturated fat
This recipe was first published in May 2021.