Beef Gochujang Sweet Potato Noodle Stir-fry

Ingredients:

• 500g lean beef mince
• 2 tbsp sesame seed oil
• 2 cloves garlic, minced
• 1 onion, finely diced
• 3 carrots, finely chopped
• 1 capsicum, sliced
• 100g enoki mushrooms
• 3 spring onions
• 1 pinch salt & pepper

• 2 tbsp dark soy sauce
• 1 tbsp light soy sauce
• 2 tbsp gochujang chilli paste
• ½ tbsp rice wine vinegar
• 1 tsp fish sauce
• 1 tsp brown sugar
• 1 tbsp chilli flakes

• 1 pinch sesame seeds
• 250g sweet potato noodles

Method:

1. Prepare the Sauce: In a small bowl, mix together dark soy sauce, light soy sauce, gochujang, rice wine vinegar, fish sauce, brown sugar, and chilli flakes. Stir well until fully combined, then set aside.
2. Cook the Beef: Heat the sesame oil in a large frying pan or wok over medium-high heat. Add the minced garlic and diced onion, sautéing until fragrant and the onion turns translucent. Add the beef mince, breaking it apart with a spatula, and cook until browned. Season with a pinch of salt and pepper.
3. Add the Vegetables: Toss in the carrots, capsicum, and enoki mushrooms. Stir-fry for 3–5 minutes, or until the vegetables begin to soften but still retain a slight crunch.
4. Prepare the Noodles: While the vegetables are cooking, bring a pot of water to a boil. Add the sweet potato noodles and cook according to package instructions (usually 5–7 minutes) until tender but chewy. Drain and rinse under cold water to prevent sticking.
5. Combine Everything: Add the cooked noodles to the pan with the beef and vegetables. Pour in the sauce and toss everything together, ensuring the noodles and ingredients are evenly coated. Cook for an additional 2–3 minutes, allowing the sauce to absorb into the noodles.
6. Finish and Serve: Remove from heat and garnish with sesame seeds and sliced spring onions. Serve immediately and enjoy!