Vegetarian Bulgogi Noodles with Quorn Steak Strips

Name: Vegetarian Bulgogi Noodles with Quorn Steak Strips
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: For the Bulgogi steak strips:; 300g Quorn Steak Strips; 1 inch piece ginger, peeled and grated; 3 garlic cloves; 4 tbsp soy sauce; 1 tabsp gochujang (Korean red pepper paste); 3 tbsp honey; 2 tbsp sesame oil; 4 spring onions, cut into inch-sized pieces; 200g chestnut mushrooms, sliced; For the quick pickles:; 150g radish, halved; 1 carrot, julienned; Half a cucumber, deseeded and chopped; 2 tablespoons rice vinegar; 2 tablespoons sugar; To serve:; 600g straight to wok udon noodles; Spring onion, finely sliced

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A bowl of vegetarian bulgogi noodles made with Quorn Steak Strips and udon noodles topped with scallions with a bowl of quick-pickled vegetables on the side.

A taste of Seoul in a noodle bowl! Inspired by the flavours of Korean BBQ, our Bulgogi Noodles are a tasty way to spice up your weekly meal plan. With Quorn Steak Strips marinated in a gochujang-laced sauce, our Bulgogi Noodle recipe makes a meat-free dinner that's packed with flavour. Serve them with homemade quick pickles for a fresh side!

Vegetarian Steak & Strips Recipes Quick And Easy Vegan And Vegetarian Recipes Korean Food Recipes Spicy Vegan & Vegetarian Recipes

Serves 4

30 mins

Easy

514 cals
(Per serving)

11.6g of fat

A packet of Quorn Vegetarian Steak Strips showing the plated product and information on an orange and charcoal background.

Made with Quorn Vegetarian Steak Strips

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High in Protein

Gluten Free

Low in Saturated Fat

High in Fibre

Ingredients

For the Bulgogi steak strips:
300g Quorn Steak Strips
1 inch piece ginger, peeled and grated
3 garlic cloves
4 tbsp soy sauce
1 tabsp gochujang (Korean red pepper paste)
3 tbsp honey
2 tbsp sesame oil
4 spring onions, cut into inch-sized pieces
200g chestnut mushrooms, sliced
For the quick pickles:
150g radish, halved
1 carrot, julienned
Half a cucumber, deseeded and chopped
2 tablespoons rice vinegar
2 tablespoons sugar
To serve:
600g straight to wok udon noodles
Spring onion, finely sliced

Method

For the quick pickles: stir the sugar into rice vinegar until dissolved. Add your vegetables and set aside.
Mix the ginger, garlic, soy, gochujang and honey. Add the Quorn Steak Strips. Leave to marinate for 15 minutes.
Heat a wok on a high heat with 1 tbsp of sesame oil. Add the marinated steak strips, reserving the rest of the marinade liquid. Fry for a few minutes, until starting to caramelize, then transfer to a plate. Clean your wok out carefully.
Return your clean wok to the heat, and add another tbsp of sesame oil. Add the mushrooms and fry on a high heat until starting to colour. Add the spring onion and cook until starting to brown.
Add the udon noodles and quickly stir to combine, before adding in the steak strips and the reserved marinade.
Sprinkle over finely chopped spring onion, and serve with a side of crunchy quick pickles.