Ingredients (serves 5 pax):
- Half a packet (250g) Korean sweet potato noodles (boil in water for 8 min & rinsed in cold water, drain water & set aside)
- 1 packet Bai Ye toufu (sliced into strips)
- 400g Wagyu beef slices (cut into smaller pieces while frozen)
- 1 packet of Bean sprout (without head & tail)
- Chopped 1 Onion & 4-5 cloves of garlic
- 3 tbsp Korean BBQ sauce (to marinate the beef)
- Olive oil to stir fry onion & garlic
- Approx 1 tbsp of Sesame oil
- 1 tbsp Fish sauce
- Black ground pepper (depends on your liking)
- Bibimbap Chilli paste (added just before serving)
- Sesame seeds (toppings)
- Stir fry with sliced Chilli or mushrooms.
It’s the first time Mrs Eio used Bai Ye toufu. Didn’t know she had to sliced it on her own.
After slicing, the toufu still sticks together. So rinse & “mixed & rubbed” the slices together & they’ll “break apart” (resemble noodles).
Marinate wagyu beef slices with Korean BBQ sauce.
- Drizzle some olive oil to stir fry onion & garlic till slightly brown.
- Stir fry the Bai Ye toufu & beansprout with fish sauce & pepper for about 2-3 min.
- Add in marinated beef. Stir fry till the beef is about half cooked.
- Add in the sweet potato noodles. Mix the ingredients together. Drizzle in the sesame oil.
- At this point, you may add some water (not too much)if the ingredients are too dry to mix together or sticking to the pot.
- Stir fry till the beef is cooked.
Topped with sesame & bibimbap Chilli paste.
The beansprouts added some crunch to the noodles & the baiye toufu gave texture to the sweet potato noodle 🍜 . It should taste good with mushrooms & sliced Chilli but Eio kids might not eat it if it’s too spicy.
Comforting to know that Eio kids love this version. El finished a big plate of it for dinner…