Warm Korean-style beef noodle salad

Name: Warm Korean-style beef noodle salad
Cook time: 30 min
Yield: 4
Cuisine: Korean
Ingredients: 120g beef fillet, cut into thin strips; 2 tbsp soy sauce; 2 tbsp sugar; 2 tbsp sesame oil; 1 tbsp vegetable oil; 4 dried Chinese mushrooms, soaked for about 30 minutes in several changes of water, squeezed out and sliced; 1 small white onion, peeled and sliced; sea salt; 1 carrot, peeled and cut into 4cm-long julienne strips; ½ bunch spinach, washed, blanched in boiling water for 1 minute and refreshed; 120g soba noodles, cooked in boiling water until tender, then refreshed in iced water; 1 tsp sesame seeds, toasted; 1 tsp pine nuts, toasted and crushed

In this textural Korean-inspired warm salad, tender beef combines with crisp vegetables, crunchy pine nuts and chewy noodles.

Neil Perry

June 3, 2025

Pine nuts and sesame seeds add crunch to this warm Korean-style beef noodle salad.William Meppem

easyTime:< 30 minsServes:4

Warm, vibrant, and packed with goodness, this Korean-inspired salad tosses tender beef and crisp vegetables with chewy soba noodles, made with buckwheat. You can use mung bean noodles or other dried noodles, but soba noodles bring something special to this dish.

Ingredients

120g beef fillet, cut into thin strips
2 tbsp soy sauce
2 tbsp sugar
2 tbsp sesame oil
1 tbsp vegetable oil
4 dried Chinese mushrooms, soaked for about 30 minutes in several changes of water, squeezed out and sliced
1 small white onion, peeled and sliced
sea salt
1 carrot, peeled and cut into 4cm-long julienne strips
½ bunch spinach, washed, blanched in boiling water for 1 minute and refreshed
120g soba noodles, cooked in boiling water until tender, then refreshed in iced water
1 tsp sesame seeds, toasted
1 tsp pine nuts, toasted and crushed

Method

Step 1
Marinate the beef in half the soy sauce, sugar and sesame oil for 20 minutes.
Step 2
In a wok, heat the vegetable oil until almost smoking. Add the beef and mushroom slices, and stir-fry for about 4 minutes until both are well cooked. Set aside in a bowl.
Step 3
Add the onion and a pinch of salt to the hot wok and stir-fry for 1 minute until soft and coloured. Add the carrot and cook for a further minute, then add the spinach and remaining sugar, soy and sesame oil. Return the beef and mushrooms to the wok and toss to heat through.
Step 4
Transfer the beef mixture to a serving plate. Quickly toss the cooked noodles in the wok with any remaining sauce to heat through, and then place on the serving plate beside the beef. Sprinkle with sesame seeds and pine nuts and serve.