What could be better than a hot bowl of noodles to complete the weekend mood? Spicy Korean Beef & Mushroom Egg Noodles https://bit.ly/2JUf8gA has a chilling-with-the-family vibe that’s simply irresistible! #mushroomsforsupper #easycooking #easyeating #mushroomswitheverything #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfoods #winter2019 #travelwithyourtongue #flexitariandiet #umami #blendability #koreannoodles #ramennoodles #asianflavours



Spicy Korean Beef & Mushroom Egg Noodles

Serves 4



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

30ml oil

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.