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Easy Peasy Korean Style Beef Noodles

Easy Peasy Korean Style Beef Noodles

with Stir-Fried Veg
4.0(2.3K)
Lily Stevens
Lily StevensUpdated on January 22, 2026
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Calories
634 kcal
Protein
38.2g protein
Difficulty
Easy
Allergens:
  • Egg
  • Cereals containing gluten
  • Soya
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

240 grams

British Beef Mince

120 grams

Sliced Mushrooms

125 grams

Egg Noodle Nest

(Contains: Egg, Cereals containing gluten)

120 grams

Sliced Carrot and Cabbage Mix

50 grams

Gochujang Paste

(Contains: Soya)

32 grams

Sweet Chilli Sauce

25 grams

Ketjap Manis

(Contains: Soya)

15 milliliter(s)

Soy Sauce

(Contains: Cereals containing gluten, Soya)

Not included in your delivery

50 milliliter(s)

Water for the Sauce

Energy (kJ)2654 kJ
Energy (kcal)634 kcal
Fat21.1 g
of which saturates9 g
Carbohydrate74.1 g
of which sugars24.3 g
Protein38.2 g
Salt5.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
Pan
Kettle
Medium Saucepan

Instructions

Get Frying
1
  • Boil a full kettle.
  • While it comes to the boil, heat a drizzle of oil in a frying pan on medium-high heat. 
  • Once hot, fry the beef mince and sliced mushrooms, 5-6 mins.
  • Break up the mince as it cooks, then drain the fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. Cook so there's no pink in the middle.
Noodle Time
2
  • Meanwhile, pour the boiled water into a saucepan with 1/2 tsp salt on high heat. Boil the noodles, 4 mins.
  • When cooked, drain and run under cold water to stop them sticking together.
  • Add the coleslaw mix to the beef and mushrooms. Fry until slightly softened, 1 min.
Add Sauce
3
  • Stir in the gochujang, sweet chilli, ketjap, soy and water (see pantry).
  • Simmer, 2-3 mins.
  • Stir in the cooked noodles.
  • Add a splash of water if it's a little too thick.
Dinner's Ready!
4
  • Share the noodles between your serving bowls.

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