Noodle Bowl with Korean BBQ Beef Mandu

Noodle Bowl with Korean BBQ Beef Mandu

PREP TIME:   10 MINS
COOK TIME:   10 MINS
SERVES   2
A vibrant medley of fresh, crisp greens stir-fried to perfection. A celebration of colour and simplicity, perfect alongside the classic Cantonese dim sum delicacy, Prawn Hargow.

INGREDIENTS

HOW TO MAKE THE NOODLE SOUP

  1. Prepare the green vegetables by removing any discoloured parts and trim off the ends.
  2. Heat the oil in a sauté pan. Add ginger and cook for 2 mins. Then add garlic and chilli paste, cook for another 2 minutes before adding broth.
  3. Add in mushroom and bring the broth to a simmer.
  4. Add noodles and Mandu and cook for 6 minutes. The cooking time of the noodle may vary, alternatively, you can pan-fry the Mandu in a separate pan for a crispier finish.
  5. Add the greens for the final 2 minutes of cooking.
  6. Divide the noodles and Mandu into two bowls. Ladle the broth over.
  7. Add chopped kimchi on top. Garnish with spring onion and sesame seeds.

Tip: Make sure the pan is big enough for even heat distribution.

Season to taste and enjoy!

HOW TO MAKE THE MANDU

  1. Line a steamer (or a colander/sieve) with baking paper and place over a pan of boiling water on medium heat.
  2. Add the dumplings and cover with a lid. Steam for 7 minutes. Enjoy!

Made With Korean BBQ Beef Mandu

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