Prep
30-60 MINS
Cook
35 MIN
Ingredients
600 g
Beef diced (could do chicken – same qty cook 2 mins less)
12
Wooden skewers
1
Bottle 400ml F. Whitlock & Sons Korean BBQ marinade
400 g
Thick rice noodles or hokkien
1
Red capsicum halved deseeded cut into short strips
1
Carrot peeled thinly sliced
1
Lebanese cucumber cut into thin strips
10 g
Fresh chopped chilli deseeded
200 g
Mushrooms thinly sliced
40 ml
Sweet chilli sauce
20 g
Sesame seeds
1 tbsp
Sesame oil
-
Steamed rice to serve (optional)
Instructions
Step 1
Thread the beef onto the skewers. Place in a shallow dish and pour over the whole bottle of marinade. Leave for 20 mins to sit in the marinade
Step 2
Turn the skewers to coat. Preheat a barbeque or chargrill pan on medium-high.
Step 3
Cook the skewers for 2-3 minutes each side or until cooked through.
Step 4
Meanwhile, place the noodles in a heatproof bowl and pour over boiling water. Set aside for 5 minutes. Drain well and separate the noodles. Saute on a medium heat with a little oil, Add the capsicum, carrot, cucumber, chopped chilli and mushrooms to the noodles. Toss to combine. Add the sweet chilli sauce and sesame seeds and toss to coat.
Step 5
Serve the skewers with the spicy noodles.