Spicy beef noodles
Serves: 2
Prep time: 10 minsTotal time: 
Recipe photograph by Liam Desbois
Spicy beef noodles
Korean spice paste gochujang adds subtle heat and sweetness to this speedy dish. It’s also fermented, so will help you on your way to good gut health
Serves: 2
Prep time: 10 minsTotal time: 
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Nutritional information (serving)
Calories
522Kcal
Fat
8gr
Saturates
3gr
Carbs
79gr
Sugars
27gr
Fibre
4gr
Protein
36gr
Salt
5.5gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 2 nests (125g) wholewheat medium noodles
- 1 tsp vegetable oil
- 250g 5% fat beef mince
- 1 red pepper, sliced
- 2 spring onions, finely sliced
- 2 garlic cloves, crushed
- 4 tbsp dark soy sauce
- 2 tbsp clear honey
- 2 tbsp Inspired to Cook gochujang
- 2 tbsp finely chopped Thai (or regular) basil
Step by step
- Bring a large pan of salted water to the boil and add the noodle nests. Bring back to the boil and cook for 5 minutes or until the noodles have softened. Drain, reserving 150ml of the cooking water.
- Meanwhile, heat the oil in a large frying pan. Add the mince, breaking it up with a spoon, and cook over a high heat until almost browned, about 3 minutes. Add the red pepper and spring onions with a pinch of salt and cook for 2-3 minutes until the peppers have softened. Add the garlic and cook, stirring, for 1 minute.
- Combine the soy sauce, honey and gochujang, then add this to the pan, stirring through, and simmer for 1 minute. Add the noodles along with about 100ml of the cooking water, mixing everything together. Add a splash more of the cooking water if the mixture is still a little dry. Stir in the Thai basil and serve.
