Korean Beef with Flat Noodles

 

My girls and I love stir-fried flat noodles. I have had mixed success with cooking flat noodles. Last time I cooked it, it just became very mushy. I tried cooking flat noodle with pre-marinated Korean beef and this time it came out OK. I don't know if it was because my husband found a flat noodle that says it's for frying, or if I took the time to separte the noodles before cooking. I used the leftover sauce from the cooked Korean beef as my sauce for my flat noodles. In the future, I want to try these 2 recipes: Madewithlaw.com Beef Chow Fun and WSJ Beef and Broccolini Chow Fun with Fresh Horseradish.

Tips in working with these flat noodles.

·        Let noodles sit at room temperature for a little while before using.

·        Separated each noodle

·        Added oil to pan and made sure that the pan was very hot before adding the noodles

·        When cooking the noodles, I tried not to move it around too much.

Korean Beef with Flat Noodles

INGREDIENTS

·        Pre—marinated Korean beef

·        32 oz fresh flat rice noodle

·        Cooked Broccoli

·        Scallions

DIRECTIONS

1.      If noodles are in the fridge, let them sit at room temperature for a few minutes before working with them. Gently separate the noodles.

2.      Cook pre-marinated Korean beef. When done cooking, pour the sauce in a bowl to cook later with the noodles.

3.      Heat up your pan on high heat with some oil.

4.      Add flat noodle and cook for a few minutes. Try not to toss the noodles too much.

5.      Add the sauce and cook for 1-2 additional minutes, gently tossing the noodles so that the sauce is even distributed.   

6.      Top with cooked beef and broccoli, and scallions.