Korean Inspired Bulgogi Vegetable Noodle Stir-Fry

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Boil a full kettle for the noodles. Cut the Tenderstem® broccoli into thirds. Cut the baby corn diagonally into 4-5 pieces. Trim the carrot (no need to peel). Cut the carrot into diagonal slices, 1cm thick.

Step 2

Heat a drizzle of oil in a large frying pan on high heat. Add the broccoli, baby corn and carrot and stir-fry until starting to soften, 5-6 mins. Meanwhile, pour the boiled water into a medium saucepan with ½ tsp salt and bring to the boil. Add the noodles and cook until tender, 4 mins. Once cooked, drain in a sieve and run under cold water to stop them sticking together.

Step 3

Ince the veg has started to soften, add the mushrooms with another drizzle of oil (if needed). Turn the heat down to medium-high and stir-fry until browned, 5-6 mins. Meanwhile, peel and grate the garlic, or use a garlic press. Cut the lime into wedges.

Step 4

Once the mushrooms have browned, add the garlic and fry, 30 secs. Add the bulgogi sauce, soy sauce and water for the sauce. Bring to the boil and simmer, 30 secs.

Step 5

Add the cooked noodles. Toss everything together so the noodles are well coated. Remove from the heat. Squeeze in some lime juice.

Step 6

Share the noodles between your bowls. Sprinkle on the sesame seeds and drizzle over the sriracha sauce. Serve the lime wedges on the side for squeezing over.