Korean Beef and Tofu Noodle Stir-Fry Fusion
This Korean-inspired beef and tofu noodle stir-fry brings together savoury, spicy, and hearty flavours for a quick, satisfying meal. Infused with gochujang, a Korean chilli...
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 packets 2-minute noodles
- 500 gram beef mince or optional beef strips
- 1/2 cup corn kernels fresh, frozen, or canned
- 1/2 cup peas
- 3 spring onions chopped
- 100 gram tofu cubed
- 3 tablespoons soy sauce
- 1 tablespoons gochujang paste
- 1 tablespoon ginger minced
- 2 cloves garlic minced
- 1 teaspoon vegetable oil for frying
Instructions
- 1
Cook the noodles according to packet instructions. Drain and set aside.
- 2
In a small bowl, mix the soy sauce, gochujang, ginger, and garlic. Set aside.
- 3
Heat the oil in a large pan or wok over medium-high heat. Add the beef slices and stir-fry until browned. Remove the beef from the pan and set aside.
- 4
In the same pan, add the tofu cubes and cook until golden on all sides. Remove from the pan and set aside with the beef.
- 5
Add the corn, peas, and most of the spring onions (reserving a few for garnish) to the pan. Stir-fry for 2–3 minutes until the vegetables are tender.
- 6
Return the beef and tofu to the pan, along with the cooked noodles. Pour in the sauce and toss everything together until evenly coated and heated through.
- 7
Garnish with reserved spring onions and serve hot.