Savory Stir-Fried Noodles with Beef and Mushrooms
Quick & Delicious: Beef and Mushroom Stir-Fried Noodles (Bokkeummyeon)
This recipe features chewy spaghetti noodles tossed with flavorful ground beef and tender enoki mushrooms, creating a visually appealing and delicious stir-fried noodle dish. It’s a simple yet satisfying meal perfect for any occasion.
Main Ingredients- Spaghetti noodles, 1 serving (approx. 100g)
- Ground beef, 50g
- Onion, 1/4 (thinly sliced)
- Enoki mushrooms, 1 bunch (trim root, separate stalks)
- Cherry tomatoes, 1 (cut into bite-sized pieces)
- Canned corn kernels, 2-3 Tbsp
- Bok choy, 2 leaves (trim base, separate stems and leaves)
Seasoning & Aromatics- Ginger, 3 slices (thinly sliced)
- Minced garlic, 1/2 Tbsp
- Fish sauce (anchovy), 1 tsp
- Whole grain mustard, 1/2 Tbsp
- Honey, 1/2 Tbsp
- Ginger, 3 slices (thinly sliced)
- Minced garlic, 1/2 Tbsp
- Fish sauce (anchovy), 1 tsp
- Whole grain mustard, 1/2 Tbsp
- Honey, 1/2 Tbsp
Cooking Instructions
Step 1
Bring a large pot of water to a rolling boil. You can add a pinch of salt if desired. Add the spaghetti noodles and cook according to package directions, but aim for about 9-10 minutes, or 1 minute less than the suggested time. Slightly undercooking the noodles ensures they maintain a pleasant al dente texture when stir-fried.
Step 2
Drain the cooked noodles in a colander. To prevent them from sticking, lightly toss them with a little olive oil and arrange them attractively on a serving plate. Keeping them warm will make the next steps smoother.
Step 3
Heat 1 Tbsp of olive oil or grapeseed oil in a skillet over medium-high heat. Add the ground beef and stir-fry until it’s no longer pink. Once the beef starts to brown, add the thinly sliced onion and the sliced ginger. Sauté together until the onion softens and the ginger becomes fragrant. The ginger will help remove any gamey smell from the beef and enhance the overall flavor.
Step 4
When the beef and onions are partially cooked, add the enoki mushrooms. Break them apart as you stir-fry until they wilt slightly. Once the mushrooms start to soften, add the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic. Adjust the heat as needed.
Step 5
Add the bite-sized cherry tomatoes, the stems of the bok choy, and the canned corn kernels to the skillet. Stir-fry quickly. Add the bok choy leaves towards the end of cooking; they only need a short time to become tender-crisp. The tomatoes will soften slightly, releasing their juices and adding to the sauce.
Step 6
Finally, add the pre-cooked spaghetti noodles to the skillet. Drizzle in the fish sauce (1 tsp), whole grain mustard (1/2 Tbsp), and honey (1/2 Tbsp). Toss everything together quickly until the noodles and vegetables are well coated with the sauce. Add the bok choy leaves and stir for just a moment until they wilt slightly. Your delicious stir-fried noodles are ready! A sprinkle of black pepper can be added for extra flavor if desired.
