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Spicy Korean Beef & Mushroom Egg Noodles
5ml Sambal Oelek or chilli paste
15ml curry paste
45ml soy sauce
15ml sesame oil
15ml castor sugar
2 cloves garlic, crushed
5ml ground ginger
200g beef steak, thinly sliced
2 packets 2-minute ramen noodles
250g Button or Portabellini mushrooms, sliced
1 Big Brown mushroom, thinly sliced and halved
3 spring onions, sliced
45ml fresh coriander, chopped
1 red or green chilli, sliced (optional)
1 Whisk the chilli paste, curry paste, soy sauce, sesame oil, castor sugar, garlic and ginger in a small bowl.
2 Add the meat and coat in the mixture. Cover and chill for at least 30 minutes or overnight.
3 Prepare the noodles as per packet instructions, drain and set aside.
4 Heat 15ml oil in a wide pan or wok and fry the mushrooms for 4-5 minutes. Transfer to a plate.
5 Return the pan to the stove with the remaining 15ml oil and fry the steak and marinade for 3-4 minutes.
6 Return the mushrooms to the pan and add the noodles. Toss to combine. Garnish with spring onions, coriander and extra chilli, if desired.