Vegetarian Bulgogi Noodles with Quorn Steak Strips

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!

Serves 4

30 mins

Easy

514 cals
(Per serving)

11.6g of fat
(Per serving)

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

  1. For the quick pickles: stir the sugar into rice vinegar until dissolved. Add your vegetables and set aside.
  2. Mix the ginger, garlic, soy, gochujang and honey. Add the Quorn Steak Strips. Leave to marinate for 15 minutes.
  3. 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.
  4. 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.
  5. Add the udon noodles and quickly stir to combine, before adding in the steak strips and the reserved marinade.
  6. Sprinkle over finely chopped spring onion, and serve with a side of crunchy quick pickles.