Quick Korean Beef Stir-Fry Noodles

Quick Korean Beef Stir-Fry Noodles

with Asian Veggies, Fried Egg & Peanuts

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Sometimes you can’t go past the classics, like this Korean-style beef stir-fry. It feels like a bibimbap that we all know and love, except with a little twist of swapping rice for udon noodles. Add some colourful veggies, a fried egg and peanuts and it'll start tasting like a takeaway delight, but with the satisfaction of making it yourself!


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Total Time20 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

½ bag

green beans



1 packet

udon noodles


1 packet

beef mince

½ packet


(May be presentMilk, Gluten, Peanuts, Soy, Sesame, Tree Nuts)

1 packet

garlic paste

(May be presentMilk, Gluten, Soy, Sesame, Tree Nuts, Egg, Fish)

1 packet

crushed peanuts




1 head

Asian greens

1 packet

Korean stir-fry sauce

(ContainsGluten, Sesame, SoyMay be presentMilk, Tree Nuts, Egg, Fish)

Not included in your delivery

olive oil

1 tsp

sesame oil


1 tbs

soy sauce

(ContainsGluten, Soy)



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3342 kJ
Fat30.5 g
of which saturates9.9 g
Carbohydrate62.7 g
of which sugars14.7 g
Protein53.3 g
Sodium1960 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Small Non-Stick Pan
Instructionsarrow up iconarrow up icon
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• Boil the kettle. • Trim and halve green beans (see ingredients). Roughly chop Asian greens. Thinly slice carrot. Cut lemon into wedges. • Half-fill a medium saucepan with boiling water. Cook udon noodles in boiling water over a high heat until tender, 3-4 minutes. • In last minute of cook time, gently stir noodles with a fork to separate. Drain, rinse and set aside.


• In a large frying pan, heat a drizzle of olive oil over a high heat. Cook beef mince, green beans and carrot, breaking the mince up with a spoon, until browned and tender, 4-5 minutes. • Meanwhile, combine the cornflour (see ingredients), Korean stir-fry sauce and a splash of water in a small bowl. Set aside. • Add Asian greens and garlic paste to frying pan with beef and cook until fragrant, 1-2 minutes. • Reduce the heat to medium, then add noodles, the sesame oil, soy sauce, stir-fry sauce mixture and a squeeze of lemon juice and cook, stirring, until heated through, 1-2 minutes. Season to taste.

TIP: Add a splash of water if the noodles are looking a little dry


• Meanwhile, heat a small frying pan over a medium-high heat with a drizzle of olive oil. • Crack eggs into the pan and cook until egg whites are firm and yolks are cooked to your liking, 4-5 minutes.

TIP: This will give a soft yolk, fry for 6-7 minutes to get a hard yolk


• Divide Korean beef stir-fry noodles between bowls. • Top with egg. Sprinkle over crushed peanuts. • Serve with any remaining lemon wedges.