Bulgogi Stir-Fry Noodles
Bulgogi Stir-Fry Noodles
Ingredients
For the Stir-Fry
- 1 pound ribeye, thinly sliced
- 12 ounces fresh noodles
- 1 cup carrots, shredded
- 1/2 onion, thinly sliced
- 4 ounces mushrooms, sliced
- 2 scallions, chopped, whites and greens separated
- 2 tablespoons oil
- 1/2 tablespoon dark soy sauce
- as needed sesame seeds, for garnish
For the Sauce
- 2 tablespoons soy sauce
- 2 tablespoons water
- 2 tablespoons brown sugar
- 1 tablespoon mirin
- 1 tablespoon honey
- 2 garlic cloves, minced or grated
- 1 tablespoon sesame oil
- 1/4 teaspoon black pepper
Instructions
- 1
Bring a large pot of water to a rolling boil. While the water heats, prepare the vegetables and beef. Thinly slice the 1/2 onion. Chop the 2 scallions, separating the white parts from the green parts. Thinly slice the 1 pound ribeye. Separate the 12 ounces of fresh noodles.
⏱️ 10 min
- 2
Add the separated noodles to the boiling water. Cook according to package instructions until al dente. Drain the cooked noodles in a colander and rinse thoroughly under cold water to stop the cooking process and prevent sticking.
⏱️ 5 min
- 3
In a small bowl, combine all sauce ingredients: 2 tablespoons soy sauce, 2 tablespoons water, 2 tablespoons brown sugar, 1 tablespoon mirin, 1 tablespoon honey, 2 minced garlic cloves, 1 tablespoon sesame oil, and 1/4 teaspoon black pepper. Stir well until all ingredients are fully combined and the sugar has dissolved.
⏱️ 5 min
- 4
Heat a large pan or wok over medium-high heat. Add 2 tablespoons of oil. Once the oil is shimmering, add the scallion whites and toss briefly for about 30 seconds until fragrant.
⏱️ 2 min
- 5
Add the thinly sliced ribeye beef to the pan. Cook for 2 to 3 minutes, stirring occasionally, until the beef is browned on all sides.
⏱️ 3 min
- 6
Add the sliced onions, 1 cup shredded carrots, and 4 ounces of sliced mushrooms to the pan with the beef. Cook for 3 to 4 minutes, stirring occasionally, until the vegetables begin to soften.
⏱️ 4 min
- 7
Add the cooked and strained noodles to the pan. Pour the prepared sauce over the noodles and other ingredients. Toss everything together until the noodles and ingredients are evenly coated with the sauce.
⏱️ 3 min
- 8
Add 1/2 tablespoon of dark soy sauce for color and toss again to distribute evenly throughout the stir-fry. Stir in the scallion greens and toss one final time to incorporate them.
⏱️ 2 min
- 9
Transfer the bulgogi stir-fry noodles to individual serving bowls. Garnish generously with sesame seeds before serving. Enjoy immediately!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Bulgogi Stir-Fry Noodles
For the Stir-Fry
- 1 pound ribeye, thinly sliced
- 12 ounces fresh noodles
- 1 cup carrots, shredded
- 1/2 onion, thinly sliced
- 4 ounces mushrooms, sliced
- 2 scallions, chopped, whites and greens separated
- 2 tablespoons oil
- 1/2 tablespoon dark soy sauce
- as needed sesame seeds, for garnish
For the Sauce
- 2 tablespoons soy sauce
- 2 tablespoons water
- 2 tablespoons brown sugar
- 1 tablespoon mirin
- 1 tablespoon honey
- 2 garlic cloves, minced or grated
- 1 tablespoon sesame oil
- 1/4 teaspoon black pepper
Instructions
- 1
Bring a large pot of water to a rolling boil. While the water heats, prepare the vegetables and beef. Thinly slice the 1/2 onion. Chop the 2 scallions, separating the white parts from the green parts. Thinly slice the 1 pound ribeye. Separate the 12 ounces of fresh noodles.
⏱️ 10 min - 2
Add the separated noodles to the boiling water. Cook according to package instructions until al dente. Drain the cooked noodles in a colander and rinse thoroughly under cold water to stop the cooking process and prevent sticking.
⏱️ 5 min - 3
In a small bowl, combine all sauce ingredients: 2 tablespoons soy sauce, 2 tablespoons water, 2 tablespoons brown sugar, 1 tablespoon mirin, 1 tablespoon honey, 2 minced garlic cloves, 1 tablespoon sesame oil, and 1/4 teaspoon black pepper. Stir well until all ingredients are fully combined and the sugar has dissolved.
⏱️ 5 min - 4
Heat a large pan or wok over medium-high heat. Add 2 tablespoons of oil. Once the oil is shimmering, add the scallion whites and toss briefly for about 30 seconds until fragrant.
⏱️ 2 min - 5
Add the thinly sliced ribeye beef to the pan. Cook for 2 to 3 minutes, stirring occasionally, until the beef is browned on all sides.
⏱️ 3 min - 6
Add the sliced onions, 1 cup shredded carrots, and 4 ounces of sliced mushrooms to the pan with the beef. Cook for 3 to 4 minutes, stirring occasionally, until the vegetables begin to soften.
⏱️ 4 min - 7
Add the cooked and strained noodles to the pan. Pour the prepared sauce over the noodles and other ingredients. Toss everything together until the noodles and ingredients are evenly coated with the sauce.
⏱️ 3 min - 8
Add 1/2 tablespoon of dark soy sauce for color and toss again to distribute evenly throughout the stir-fry. Stir in the scallion greens and toss one final time to incorporate them.
⏱️ 2 min - 9
Transfer the bulgogi stir-fry noodles to individual serving bowls. Garnish generously with sesame seeds before serving. Enjoy immediately!
⏱️ 1 min