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    Korean beef and glass noodles

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    Korean beef and glass noodles

    The beef should be sticky and caramelised, so cook it in batches over a high heat, in a flat-bottomed frying pan rather than a wok.

    • Preparation time: 15 minutes
    • Cooking time: 10 minutes
    • Total time: 25 minutes

    Serves: 4


    340g pack essential Waitrose British beef frying steak, cut into 1cm strips

    2 tbsp light soy sauce

    2 tbsp Waitrose Cooks’ Ingredients gochujang chilli paste

    2 tbsp Japanese rice vinegar

    2 garlic cloves, crushed

    2 tbsp essential Waitrose honey

    200g Thai Taste rice vermicelli noodle nests

    1 1⁄2 tbsp essential Waitrose vegetable oil

    2 essential Waitrose carrots, cut into thin matchsticks

    2 essential Waitrose red peppers, cut into thin strips

    bunch essential Waitrose salad onions, sliced diagonally


    1. Put the beef in a bowl with the soy sauce, gochujang paste, vinegar, garlic and honey; set aside for 5 minutes. Meanwhile, prepare the noodles according to pack instructions; set aside.

    2. Heat 1⁄2 tbsp oil in a large, flat-bottomed frying pan until it’s smoking hot. Lift 1⁄2 the meat from the marinade, scraping any excess liquid back into the bowl. Stir-fry over the highest heat for 2 minutes, until golden; transfer to a plate and set aside. Repeat this step with the remaining meat.

    3. Add the remaining 1⁄2 tbsp oil to the pan along with the carrots, pepper and salad onions; stir-fry for 2 minutes, then add any leftover marinade and bubble for 1 minute. Toss the meat with the vegetables, then pile on top of the noodles. Scatter with coriander and toasted sesame seeds, if liked.

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