
Terissa Julien
Korean Beef Noodle Bowl (my version)

Noodle bowls are toooooo good. This one I particularly love because the flavors are a bit of everything: salty, sweet, tangy with a hint if spice and of course the beefy goodness. Did I mention it's oh so simple to make? What's also a great thing about this beef bowl, if you can find authentic Soba Noodles, it's a great gluten free substitute since it's made with just Buckwheat, so there's that. You guys know I like to get straight to the point so here's my recipe...enjoy .
INGREDIENTS
SAUCE
1/4 cup low sodium soy sauce
2 tbsp Rice Wine Vinegar
2 tbsp Brown sugar
1/2 tsp Chili Flakes
1 tsp Sriracha
NOODLES
1lb Ground Beef
1 pk Soba Noodles
1 small Onion, diced
1 large Sweet Pepper diced
1 tbsp grated Ginger
2 cloves minced Garlic
1 tsp Sesame Oil
2 tablespoon Olive Oil
1 tsp Black Pepper
1 tsp Salt
Toppings
1/4 cup chopped Pecans
1/4 cup finely chopped red and white cabbage
1 tsp Sesame Seeds
METHOD
●To a small mixing bowl add soy sauce, rice wine vinegar, brown sugar, chili flakes and sriracha and mix well until the sugar has dissolved.
● To a boiling pot of water add Soba Noodles and cook as instructed until soft.
●To you wok or large frying pan add olive oil and sesame oil.
●Once oil is hot add ginger and garlic and saute few 30 secs the add onion and cook for approximately 2 mins.
●Add minced beef and cook for 5-8 min until all of the beef has browned then add sweet pepper and cook for another min.
●Add sauce and simmer 5-7 min before adding noodles and tossing well until fully incorporated and serve hot topped with Cabbage, Pecans and Sesame Seeds.
