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Spicy Korean Lamb Noodles

Fragrant and juicy noodles with crispy morsels of lamb

The crispiest fried chicken. Spicy and tangy kimchi. Golden brown seafood pajeon pancakes… what’s not to love?

Although we’re both obsessed with Korean food, we don’t have much experience of cooking it at home ourselves. That’s why we were so excited to be invited to a Korean Cookalong hosted by Simply Beef & Lamb, and led by Da-Hae West.

Da-Hae (looking all smiley here!) is the co-owner of Busan BBQ and also the co-author of the fantastic book K-Food: Korean Home Cooking and Street Food. Meanwhile, Simply Beef & Lamb champions great quality meat. By looking out for a quality mark like the Red Tractor logo on packs of meat, you can be sure that you’re buying farm-assured, responsibly sourced meat. It can make all the difference to your cooking!

On the day, we cooked a number of flavour-packed Korean dishes under the expert tutelage of Da-Hae. Today we’re sharing our favourite, the Crispy Lamb Noodles, but you can also find loads of other quick and easy recipes on Simply Beef & Lamb’s website.

Now that we’ve learnt how simple it can be to incorporate our favourite Korean flavours into home-cooked dishes, we’ll definitely be whipping up more dishes like these for fuss-free mid-week dinners.

This post was sponsored by Simply Beef and Lamb.

Serves
6
Ingredients

675g lamb mince
2 garlic cloves, peeled and finely chopped
45ml gochujang (Korean chilli paste)
2 tbsp soy sauce
2 tbsp rice wine or balsamic vinegar
300g udon noodles
300g spiralised vegetables (a mix of courgettes and carrots)
juice of 1 lime
2-3 spring onions, finely chopped

The crispiest fried chicken. Spicy and tangy kimchi. Golden brown seafood pajeon pancakes… what’s not to love?

Although we’re both obsessed with Korean food, we don’t have much experience of cooking it at home ourselves. That’s why we were so excited to be invited to a Korean Cookalong hosted by Simply Beef & Lamb, and led by Da-Hae West.

Da-Hae (looking all smiley here!) is the co-owner of Busan BBQ and also the co-author of the fantastic book K-Food: Korean Home Cooking and Street Food. Meanwhile, Simply Beef & Lamb champions great quality meat. By looking out for a quality mark like the Red Tractor logo on packs of meat, you can be sure that you’re buying farm-assured, responsibly sourced meat. It can make all the difference to your cooking!

On the day, we cooked a number of flavour-packed Korean dishes under the expert tutelage of Da-Hae. Today we’re sharing our favourite, the Crispy Lamb Noodles, but you can also find loads of other quick and easy recipes on Simply Beef & Lamb’s website.

Now that we’ve learnt how simple it can be to incorporate our favourite Korean flavours into home-cooked dishes, we’ll definitely be whipping up more dishes like these for fuss-free mid-week dinners.

This post was sponsored by Simply Beef and Lamb.

GET THE METHOD →

In a large bowl, mix together the garlic, chilli paste, soy sauce and rice wine and balsamic vinegar. Set aside.
Heat a large, shallow, non-stick frying pan until hot and dry fry the mince for 15 minutes under a high heat, until the mince is crispy, turning occasionally and breaking up the clumps with the back of a wooden spoon. If you find that there is a lot of fat coming off the mince, drain this off before returning the pan to the heat.
While the lamb is cooking, put the noodles in a large bowl, cover with boiling water and set aside for 2-3 minutes until the noodles are hot. Drain and return to the bowl.
Add the pre-prepared sauce to the browned mince and stir until warmed through. Add the spiralised vegetables and noodles to the pan. Cook until the vegetables have softened slightly, then add the lime juice and toss gently to mix. Garnish with the spring onions.
  • Marcel Malherbe

    Link does not work….

    • Hey there – sorry this accidentally went live too early. The post will be up on Sunday 🙂

  • Marcel Malherbe

    Great, love the recipe. Think I’ll give it a go this week.

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