It was the weekend, and weekends are times for Jason to cook with my supervision, in preparation of the summer without me (I'll be travelling a lot.) I wanted him to improvise in the kitchen, and work with what he has in the fridge and make it deliciously edible.
This week, we had some marinated bulgogi (Korean marinated BBQ beef) in the freezer, some Chinese cabbage, egg noodles and beansprouts. I thought these would go together perfectly for a bulgogi-inspired Chinese stirfry-ish noodle dish. The results were amazing. We cooked in 10 minutes (well, prep took slightly longer as Jas was still unfamiliar in the kitchen and with knives and sorts, but at least he did all of the prep work), and it tasted really good for something just thrown together with leftovers in the fridge.
- 2 tablespoons cooking oil
- 4 cloves garlic, minced
- 1/2 an onion, sliced
- 1/2 lb marinated bulgogi (Korean BBQ beef), sliced
- 3/4 lb fresh egg noodles
- 6 leaves Chinese cabbage, cut into 1" pieces
- 1/2 lb mung bean sprouts
- 1 to 2 stalks green onions, cut into 1" pieces
- 3 tablespoons bulgogi sauce or - 1 1/2 tablespoons spy sauce and 1 tablespoon of dark soy sauce
- In a large heated pan, add oil and fry the garlic and onions until the onions are slightly limp and transparent.
- When the onions are limp and transparent, add the slices of bulgogi beef to the pan and fry the beef until half-cooked.
- Add the noodles to the pan and fry until the noodles and beef are evenly combined.
- Add the Chinese cabbage to the wok and fry until the cabbage is cooked.
- Add 3 tablespoons of bulgogi sauce (or substitute with 1 1/2 tablespoons of soy sauce and 1 tablespoons of dark soy sauce).
- Add the mung bean sprouts, green onions and stirfry until everything is equally combined.