---
title: Bulgogi Beef Noodle Stir-fry
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/bulgogi-beef-noodle-stir-fry-642308a5edacd32b3208ef7f
prep time: 5 minutes
cook time: 10 minutes
time required: 15 minutes
difficulty: easy
allergens:
  - Soy
  - Sesame
  - Wheat
  - Milk
tags:
  - New
  - Easy Prep
  - Quick
rating: 4.0
rating_count: 391
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: "Many enjoyed the tasty bulgogi sauce, though some found it too sweet or salty; adding extra herbs or spices boosted depth."
  - theme: Ease of prep
    text: "Quick and simple to make, with most finding it very easy to prepare in about 15 minutes."
nutrition:
  calories: 780
  protein: 37
  fat: 31
  saturated fat: 13
  carbohydrates: 87
  sugar: 30
  fiber: 6
  cholesterol: 120
  sodium: 2850
image: "https://images.recipes.furrysalamander.com/Stir%20Fry%20Recipes/Beef/bulgogi-beef-noodle-stir-fry.avif"
---
Bring a #large pot{} of salted water to a boil. Wash and dry all produce. Quarter @lime{2}. Trim and thinly slice @scallions{4}, separating whites from greens.

In a #medium bowl{}, whisk together @bulgogi sauce{8%oz}, @soy sauce{4%tbsp}, @sweet Thai chili sauce{2%oz}, @garlic powder{2%tsp}, and juice from half the lime. Set aside.

Heat a drizzle of @cooking oil{1%tsp} in a #large pan{} over medium-high heat. Add @ground beef{20%oz} and season with @salt{} (we used ½ tsp; 1 tsp for 4 servings) and @black pepper{}. Cook, breaking up meat into pieces, until browned and almost cooked through, ~{4%minutes}. Add scallion whites, @red cabbage and carrot mix{8%oz}, and a pinch of salt and pepper to pan and cook, stirring frequently, until veggies are softened and beef is cooked through, ~{3%minutes} more. Stir in half the bulgogi-soy mixture. Remove pan from heat; cover to keep warm.

Once water is boiling, add @ramen noodles{9%oz} to pot. Cook, stirring occasionally, until tender, ~{2%minutes}. Reserve ¼ cup noodle cooking water, then drain. Rinse noodles under cold water for ~{30%seconds}. TIP: This stops the cooking and helps prevent sticky noodles.

Return pan with beef mixture to low heat. Add @butter{2%tbsp} (use 1 TBSP for this serving size; 2 TBSP for 4 servings) and drained noodles; cook, stirring, until butter has melted and noodles are evenly coated in sauce, ~{2%minutes}. Add remaining bulgogi-soy mixture and toss until combined and noodles are warmed through. Taste and season with salt and pepper if desired. TIP: If needed, stir in reserved noodle cooking water a splash at a time until everything is coated in sauce.

Divide noodle stir-fry between bowls and top with scallion greens. Serve with remaining lime wedges on the side.

Ground Beef is fully cooked when internal temperature reaches 160°.