Korean Noodles with Beef and Vegetables


¼ cup olive oil

2 cups thinly sliced onions

1 cup capsicum, diced

1 cup mushrooms, sliced

1 cup beef tenderloin, thinly sliced

2 clove garlic, micro planed

2 knobs of ginger, micro planed

½ cup soy sauce

450g dried korean sweet potato noodles (called dangmyeon), soaked in boiling hot water until al dente

2 tbsp. sesame oil

2 tbsp. thinly sliced spring onions

1 tbsp. toasted sesame seeds

¼ cup pickled ginger

¼ cup mirin

¼ cup rice wine vinegar

½ onion, finely diced




Microplane 1 knob of ginger and 1 garlic clove into bowl with the onion, salt, pepper, 2 tbsp. olive oil, beef and set aside to marinate.

To a hot pan, add olive oil, chilli, mushrooms, capsicum, salt, pepper, spring onion whites and saute until mushrooms have browned. To a hot pan, pour beef and marinate into a pan and cook until browned, about 4 minutes.

To make the sauce, combine 1 knob of ginger, 1 garlic clove garlic, pickled ginger, mirin, rice wine vinegar and soy sauce.

Combine  noodles, vegetables, beef and dressing. Serve with spring onion greens, sesame seeds and deep fried shallots.