Korean BBQ Skewers with Spiced Noodles
Prep time 15 mins plus 20 mins marinading time
Cook time 10 mins
Feeds 4
- 600g Beef, diced (could do chicken – same qty cook 2 mins less)
- 12 wooden skewers
- 1 bottle 400mL F, Whitlock and Sons Korean BBQ marinade
- 400g thick rice noodles or Hokkien
- 1 red capsicum, halved, deseeded, cut into short strips
- 1 carrot peeled, thinly sliced
- 1 Lebanese cucumber, cut into thin strips
- 10g fresh chopped chilli, deseeded
- 200g mushrooms, thinly sliced
- 40 ml sweet chilli sauce
- 20g sesame seeds
- 1 tablespoon sesame oil
- Steamed rice, to serve (optional)
- Thread the beef onto the skewers. Place in a shallow dish and pour over the whole bottle of marinade. L.eave for 20 mins to sit in the marinade
- Turn the skewers to coat. Preheat a barbeque or chargrill pan on medium-high.
- Cook the skewers for 2-3 minutes each side or until cooked through.
- Meanwhile, place the noodles in a heatproof bowl and pour over boiling water. Set aside for 5 minutes. Drain well and separate the noodles. Saute on a medium heat with a little oil, Add the capsicum, carrot, cucumber, chopped chilli and mushrooms to the noodles. Toss to combine. Add the sweet chilli sauce and sesame seeds and toss to coat.
- Serve the skewers with the spicy noodles.
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