This recipe doubles as a fridge-cleaner and a quick weeknight meal!
We’ve started doing “bowls” for quick weeknight dinners when we don’t feel like spending a lot of time cooking, but at the same time don’t want to eat out. Usually, we do rice bowls, topping the rice off with any form of leftover meat and veggies. The great part about this is the versatility. Using leftover Italian sausage? Add some wilted greens and white beans and put it over orzo instead of bean thread noodles. The flavor palate may change, but the process is the same.
Here I drew directly from bibimbap. Cooking Korean is great because their flavor base is simple and basic: ginger, garlic, and soy sauce, and finished with a little sesame oil if you have it. I used bean thread noodles for this recipe just to try something different. If you can’t find (or don’t care to find) them, you can use rice instead. Using leftover anything (from the rice to the meat) makes this dish come together even faster.
While the meat is quickly marinating, I chop and sauté everything in the same pan, building the bowls as I work. If you’re not a fan of kimchi, leave it off. Same with the gojuchang. Do keep in mind that Siracha is much spicier than its Korean counterpart, so if you make the swap use it sparingly. You also don’t want to go too overboard since there are so many parts to this dish. You really only need 2-3 types of veggies (including the mushrooms). Perfect for cleaning out the fridge of anything that’s about to turn or any leftovers that need to be used up.
Korean Noodle Bowl
- 1 packet bean thread noodles
- 1/2 " piece of ginger (minced or grated on a microplane)
- 2 cups mixed veggies, julienned (I used matchstick carrots and mung bean sprouts)
- 2 cups shitake or button mushrooms (sliced thin)
- 1 cup kimchi (for garnish)
- 4 eggs
- 2 tablespoons peanut oil
- Korean chili paste (gochujang) (Or a smaller amount of Siracha if you can't find Korean chili paste)
For the meat
- 1lb ground venison or ground wild hog
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 2 tablespoons soy sauce
- 3 cloves garlic (minced)
|Combine all the ingredients for the meat. Let marinate while you prep everything else.|
|Boil enough water to cover your bean thread noodles. Once boiling, add the noodles. Take off the heat and let sit a minute or two. Drain and rinse with cold water. If noodles stick together, soak in cold water and drain again. Set aside.|
|Heat 1 T of peanut oil in a skillet over medium-high heat. Add the mixed vegetables and sauté until al dente, 3-5 minutes depending on the veggies you're using. Set aside. Add the other T of peanut oil to the pan. Add the mushrooms and stir-fry until they have reduced in size and started to brown a little bit, 7-10 minutes. Set aside.|
|Add the meat to the skillet and cook until brown and most of the liquid has evaporated, about 8-ish minutes. Remove from heat. In a new pan sprayed with pan spray, cook the eggs to your desired doneness. Once everything is fried, build your bowls by adding noodles, veggies, meat, and kimchi and top with an egg and Korean chili paste if desired. Stir together and enjoy.|
Non-game substitution: Any ground meat.
Vegetarian Substitution: Leave off the meat entirely. For something vegan, swap tofu or even some toasted peanuts or cashews for the meat and leave off the egg.