Prep Time
15 Min
Korean Noodle Bowl
difficulty
Cook Time
25 Min
Total Time
40 Min
Serving
4 People
What You’ll Need
Ingredients
For the Noodle Base:
- 4 packs ramen noodles, cooked according to package directions (discard seasoning packets)
- 1 tbsp sesame oil
- 1 tbsp Tone’s® Asian Fried Rice Seasoning, (plus more to taste)
For the Toppings:
- 1 Tbsp sesame oil, divided
- 1 cup julienned carrots
- 1 cup spinach or bok choy
- 1 cup bean sprouts
- 1 cup shiitake mushrooms, sliced
- 1 small zucchini, julienned
- ½ tsp salt
- 1 lb thinly sliced beef (ribeye or ground beef)
- 2 tbsp soy sauce
- 1 tsp minced garlic
- 1 tsp sugar
- ½ tsp black pepper
- 4 fried eggs
For the Gochujang Sauce:
- 3 tbsp gochujang (Korean red pepper paste)
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1 tsp minced garlic
For Garnish:
- 1 tbsp sesame seeds
- 2 green onions, chopped
- Kimchi (optional)
How to Make it?
In a bowl, toss cooked ramen noodles with Tone’s® Asian Fried Rice Seasoning and sesame oil. Set aside.
Heat about ½ teaspoon sesame oil in a small nonstick skillet over medium heat. Sauté each vegetable separately with a pinch of salt for 2-3 minutes, adding additional sesame oil for each vegetable; set aside.
In a bowl, mix the beef with soy sauce, garlic, sugar, and black pepper. Heat a pan over medium-high heat and cook the beef until browned.
Make the Gochujang Sauce: In a small bowl, whisk together gochujang, soy sauce, sesame oil, rice vinegar, sugar, and garlic.
Divide the seasoned ramen noodles among 4 bowls. Arrange sautéed vegetables, cooked beef, and a fried egg on top. Drizzle with gochujang sauce, sprinkle sesame seeds and green onions, and serve with kimchi if desired. Mix everything together before eating for the best flavor!
