One-Pot Korean Noodles with Beef
with Cabbage, Carrots and Crispy Shallots- Wheat
- Sesame
- Soy
- Shrimp
- Anchovies
- Gluten
- May contain traces of allergens
- Wheat
- Soy
- Milk
- Egg
- Sulphites
- Crustaceans
- Mustard
- Fish
- Tree nuts
- Peanuts
- Sesame
Ingredients: Ground beef • Udon noodles (wheat) (wheat flour, water, salt, starch acetate, lactic acid, sodium lactate, sodium triphosphate, sodium polyphosphate, sodium alginate) • Green cabbage • Vegetarian oyster sauce (soy) (water, sugars (sugar, fancy molasses), salt, modified corn starch, soy sauce (soybean, maltodextrin, salt), hydrolyzed soy protein, mushroom juice concentrate, soybean oil, yeast extract, natural flavour (soy), xanthan gum, phosphoric acid, caramel, potassium sorbate, sodium benzoate) • Carrot • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • Sesame oil • Green onion • Gochugaru chili flakes.
Ingredients
250 g
Ground Beef
113 g
Green Cabbage, shredded
56 g
Carrot, julienned
4 g
Gochugaru Chili Flakes
2 unit(s)
Green Onion
28 g
Crispy Shallots
(Contains: Wheat May be present: Gluten)
1 tbsp
Sesame Oil
(Contains: Sesame May be present: Wheat, Soy, Milk, Egg, Sulphites, Gluten, Crustaceans, Mustard, Fish)
200 g
Udon Noodles
(Contains: Wheat May be present: Tree nuts, Fish, Milk, Peanuts, Crustaceans, Egg, Soy, Sulphites, Sesame, Mustard)
2 tbsp
Ginger-Garlic Puree
(May be present: Soy, Sulphites, Milk)
¼ cup
Vegetarian Oyster Sauce
(Contains: Soy May be present: Mustard, Gluten, Milk, Sulphites, Fish, Crustaceans, Tree nuts, Wheat, Egg, Soy, Sesame)
1 g
Kimchi
(Contains: Shrimp, Anchovies)
Not included in your delivery
½ tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, bring a large pot of salted water to a boil over high (use same for 4 servings). Wash and dry all produce.
- To the boiling water, add noodles. Cook for 1-3 min, stirring occasionally, until tender but still firm to the bite.
- Reserve 1/2 cup (1 cup) pasta water.
- Strain and rinse noodles with warm water. Set aside in the strainer.
- Carefully wipe the pot dry.
- In the same large pot, heat 1/2 tbsp (1 tbsp) oil over medium-high. When hot, add beef and gochugaru. Cook for 3-5 min, breaking up beef into smaller pieces, until no pink remains.**
- Meanwhile, in a medium bowl, add oyster sauce, ginger-garlic puree, sesame oil and reserve pasta water. Stir to combine. (NOTE: This is your sauce.)
- Add carrots and cabbage. Cook for 3-4 min, stirring occasionally, until vegetables soften. Season with salt and pepper.
- Meanwhile, thinly slice green onions.
- To the pot, add noodles, half the green onions and sauce. Stir to combine. Cook for 1-2 min, stirring occasionally, until coated. Season with salt and pepper.
- Divide noodles between bowls. Top with kimchi.
- Sprinkle remaining green onions and crispy shallots over top.
