Quick Gochujang Noodles with Beef

Gochujang noodles with beef is another quickfire Asian stir fry recipe that is a low-prep, ingredient-light, tasty one-pan mega meal.

Prep Time10

Cook Time15

Total Time25

Course: Dinner

Cuisine: Asian

Keyword: gochujang noodles

Servings: people

Cook the noodles and broccoli florets in a large pot of boiling water according to package instructions. (3-4 minutes after boiling.) Drain and set aside.
While the noodles are boiling make the sauce by mixing the gochujang paste, dark soy sauce, sugar and hot water
Heat 1 tbsp of vegetable oil in a wok and add the sliced white parts of the green onion, grated ginger and minced garlic, cook over medium heat for 30 seconds, then add the ground beef and cook while breaking up with a wooden spoon or a spatula until no longer pink inside. Pour in the sauce and mix to combine.
Add the noodles and sliced green onions. (You might need to add a splash of water if the noodles are not saucy enough) Toss to combine, taste and add salt if needed. Serve immediately.

This recipe comes together quickly, so prepare what you need before you start adding to the wok.
Don’t overcook the noodles. It can be best to set the timer for one minute less than the package instructions say as they'll cook more in the wok later.
I used broccoli, but you can use whichever vegetable you prefer. Carrot, baby corn or mange tout are all classic stir fry vegetables.
Make things even easier by using jarred grated garlic and ginger.
I use dark soy sauce for its more concentrated and deep flavour.