Korean meatball noodles
- Preparation and cooking time
- Total time
- Easy
- Serves 2-3
Skip to ingredients
Ingredients
- 2 tbsp groundnut oil, for frying
- 12 ready-made beef meatballs
- 2 tbsp gochujang, see notes below
- 2 tbsp rice vinegar
- 1 tbsp soy sauce, plus a splash for the noodles
- 100g pack stir-fry vegetable mix, (such as Waitrose Rainbow Stir-Fry)
- 300g cooked egg noodles
- 2 tsp sesame oil
Method
- STEP 1
Heat 1 tbsp of oil in a pan and cook the meatballs until browned all over and cooked through. Whisk the gochujang, vinegar and soy with 2 tbsp of boiling water. Tip in with the meatballs and cook, stirring, until the meatballs are glazed and saucy.
- STEP 2
In a separate pan, stir-fry the veg with another tbsp of oil and a big pinch of salt. Add the noodles and heat through. Add the sesame oil and another splash of soy. Serve the veg and noodles with the meatballs and sauce.
