Noodle Bowl with Korean BBQ Beef Mandu
A vibrant medley of fresh, crisp greens stir-fried to perfection. This dish is a celebration of colour and simplicity and is perfect to partner with the classic Cantonese dim sum delicacy, Prawn Hargow.
Featured product:
Korean bbq beef manduINGREDIENTS
1 pack of Korean BBQ Beef Mondu
300g egg noodles
400ml chicken or beef stock
100ml water
20g kimchi, chopped
1 garlic clove, finely chopped
2cm garlic, finely chopped
1 tbsp gochujang (Korean chilli paste)
50g tender stem broccoli or pak choi (or any other green vegetables)
4 fresh shiitake mushrooms, stem removed and scored
- Spring onion, finely chopped, to garnish
- Black sesame seeds, to garnish
- 1/2 tbsp vegetable oil
- Salt, to taste
method
Step 1: Prepare the green vegetables by removing any discoloured parts and trim off the ends.
Step 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.
Step 3: Add in mushroom and bring the broth to a simmer.
Step 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.
Step 5: Add the greens for the final 2 minutes of cooking.
Step 6: Divide the noodles and Mandu into two bowls. Ladle the broth over.
Step 7: Add chopped kimchi on top. Garnish with spring onion and sesame seeds.
Tips: Make sure the pan is big enough for even heat distribution
Season to taste and enjoy!