Korean Stir-Fry Noodles made with tender beef, vibrant vegetables, and noodles, wok tossed in a sweet and spicy umami sauce, this easy stir fry recipe is perfect for easy weeknight dinners for when you need something fast, delicious, and satisfying.
Over on Instagram, I partnered with my friends at Mccormick to create this delicious and easy Stir-fry noodles recipe featuring their new Global seasoning Blends. This Korean Stir-fry Noodle recipe features their NEW Korean blend seasoning.
What You’ll Need To Make Korean Stir-Fry Noodles
Steak: your choice of beef. I used flank steak
Korean Seasoning Blend: The ingredient that does the heavy lifting, bringing bold Korean-inspired flavor in just a few shakes.
Onions: I used both green and sweet onions
Noodles: highly recommend these Egg Noodles from KaME
Bell Peppers: optional, but adds a nice kick, and some color.
Carrot: julienned
Neutral Oil: one that has high smoke-point because everything cooks fast!
For the sauce:
Light Soy sauce
Dark Soy Sauce
Korean Seasoning Blend
Black Pepper
Brown Sugar
How to Make Korean Stir-Fry Noodles
- Prepare the Beef: Slice flank steak thinly against the grain. Marinate with garlic powder, black pepper, oil, baking soda, and cornstarch for at least 10 minutes.
- Make the Sauce: In a bowl, mix oyster sauce, soy sauces, brown sugar, water, Sriracha, garlic, and ginger. Stir until sugar dissolves.
- Cook the Beef: Heat oil in a skillet and sear beef over medium-high heat until crispy. Remove and set aside. Stir-Fry the Veggies: Sauté onions, Thai chilis, and bell peppers. Add garlic and cook until fragrant.
- Combine Everything: Return beef to the pan, add udon noodles and sauce. Toss everything together and cook until the noodles are coated and glossy.
Pro Tip: Add a cornstarch slurry to make the sauce thicker!
Recipe Variations:
- Swap the protein: Use shrimp, tofu, or chicken instead of beef
- Make it veggie-loaded: Add mushrooms, carrots, or snap peas
- Turn it into soup: Add broth for a comforting Korean noodle soup
More recipes to try
Spicy Thai Basil Fried Rice
Easy 20-minute Chili Garlic Ramen
Air Fried Hennessy Wings
Crispy Fried Chicken Sandwich
If you try my Korean Stir-Fry Noodles I’d love to hear your feedback. Please be sure to leave a comment, and/or tag me on Instagram @cookwithci. I would love to see your recreations and hear your thoughts.
Korean Noodle Stir Fry
Equipment
- Wok
Ingredients
- Flank steak thinly sliced
- 1 tsp brown sugar
- 1 tbsp light soy sauce
- 1 tbsp McCormick® Korean Style Seasoning
- 1 tbsp neutral oil
- 1 tsp cornstarch
- ½ tsp baking soda
- ½ green bell pepper thinly sliced
- ½ red bell pepper thinly sliced
- ½ sweet onion thinly sliced
- ¼ carrot julienned
- 4 green onion sprigs quartered
- 2 packages egg noodles
- 3 tbsp oil
For the sauce:
- 2 tbsp light soy sauce
- ½ tbsp dark soy sauce
- 1 tsp McCormick® Korean Style Seasoning
- 1-2 tbsp brown sugar
- ¼ tsp black pepper
Instructions
- In a bowl, season the steak with light soy sauce, Korean Seasoning, brown sugar, 1 tbsp of neutral oil, baking soda, and cornstarch. Mix until evenly coated and set aside.
- In a small bowl, whisk together light soy sauce, dark soy sauce, Korean Seasoning, brown sugar, and black pepper. Add 3 tablespoons of warm water and stir until the sugar dissolves. Set aside.
- Bring a pot of water to a boil. Remove from the heat, add the egg noodles, and soak for about 3-4 minutes until the noodles separate. Drain and rinse with cold water.
- Heat a wok or large skillet over medium-high heat. Add a drizzle of oil, then sear the steak until cooked through. Remove from the pan and set aside.
- Add a little more oil to the wok and stir-fry the vegetables for 3–4 minutes. Remove from the pan and set aside.
- Add 1–2 teaspoons of oil if needed, to the wok along with the white parts of the green onions to infuse the oil. Cook until fragrant.
- Add the noodles and allow them to char undisturbed for 2–3 minutes. Toss and continue cooking for another 1-2 minutes.
- Return the vegetables and steak to the wok. Pour in the stir-fry sauce and toss until everything is well coated and heated through. Add in the tops of green onions and cook everything together for another 2 minutes. Add a little more dark soy sauce for color, if needed. Toss together.
- Sprinkle with an additional Korean Seasoning. Serve immediately and enjoy.
Did you make it?
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