Bulgogi Beef Noodle Stir-fry
with Cabbage, Carrots, Lime & Scallions
- Soy
- Sesame
- Wheat
- Milk
This easy riff on the classic Korean barbecue dish adds noodles to soak up all the salty-sweet-umami-spicy flavors—a delicious way to celebrate Asian Heritage Month! Here, we sauté beef in savory-sweet bulgogi sauce infused with chili, lime, garlic, and soy. Next we add carrot, cabbage, and scallions. Taking it to next-level comfort food, we stir-fry it all with buttery ramen noodles, top it with a sprinkle of scallion greens and squeeze of lime juice, and 15 minutes later (that’s right, 15!) this lightning-quick dinner idea is served!
Ingredients
1 unit
Lime
2 unit
Scallions
4 ounce
Bulgogi Sauce
(Contains: Soy, Sesame, Wheat)
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
1 ounce
Sweet Thai Chili Sauce
1 teaspoon
Garlic Powder
10 ounce
Ground Beef
4 ounce
Red Cabbage and Carrot Mix
4.5 ounce
Ramen Noodles
(Contains: Wheat)
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Bring a large pot of salted water to a boil. Wash and dry produce. • Quarter lime. Trim and thinly slice scallions, separating whites from greens.
• In a medium bowl, whisk together bulgogi sauce, soy sauce, chili sauce, garlic powder, and juice from half the lime. Set aside.
• Heat a drizzle of oil in a large pan over medium-high heat. Add beef* and season with salt (we used ½ tsp; 1 tsp for 4 servings) and pepper. Cook, breaking up meat into pieces, until browned and almost cooked through, 3-4 minutes. • Add scallion whites, cabbage and carrot mix, and a pinch of salt and pepper to pan and cook, stirring frequently, until veggies are softened and beef is cooked through, 2-3 minutes more. Stir in half the bulgogi-soy mixture. • Remove pan from heat; cover to keep warm.
• Once water is boiling, add noodles to pot. Cook, stirring occasionally, until tender, 1-2 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 drained noodles and 1 TBSP butter (2 TBSP for 4 servings); 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°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the tasty bulgogi sauce, though some found it too sweet or salty; adding extra herbs or spices boosted depth 🍲.
- Ease of prep: Quick and simple to make, with most finding it very easy to prepare in about 15 minutes.
- Suggestions: Consider using steak strips or pork instead of ground beef; add more veggies like broccoli or bok choy.
- Portions: Some wanted more noodles compared to meat; others felt there was plenty for leftovers or even 3-4 servings.
- Texture: Thicker noodles like lo mein or udon would hold up better than thin ramen, which tended to get mushy.
Reviews from our home cooks
This was very easy and quick to make and I was so excited to sit down and enjoy a bowl. It was really just ok and that's being generous. It needs something...fresh grated ginger, maybe some sesame oil to help marry the noodles and meat mixture. I added more sweet chili sauce from my refrigerator and that helped a little. It also needs something crunchy...chopped peanuts, fried wonton chips, sesame seeds...something. This has so much potential to be a really great recipe but it needs some tweaking to get it there.
The bulgogi flavor was thin compared to other bulgogi recipes I've made or had at restaurants. For referance sake I did not thin the sauce, made it as the recipe dictated.
I wanted so hard to like this dish. The concept is incredible, but there's a key note missing - it needs better noodles, and more of them. The thin ramen this came with didn't match the image and was a very poor choice of noodle, just ruined the feel of the dish. Swap for lo mein or a thicker asian noodle and this one wins.
This was solid - very tasty and easy to cook. The recipe doesn't need oil in the pan before adding the beef though as the beef rendered A LOT of grease, in fact I had to drain the grease before continuing with the addition of veggies.
Very quick and tasty! Just wish the noodles were Udon instead of Ramen, I feel the thicker noodles would have done wonders for this recipe.
There could have been more vegetables. The cabbage - carrot blend was mostly cabbage, so I grated two carrots and added them.
My kid loves bulgogi anything, but this is one of the tastiest Hello Fresh has to offer--makes good leftovers, too!
Anything Bulgogi is great! I'd add sesame seeds as a topping for this one.
Love the ramen noodle's and added Sesame and chili flakes, made it even better!
We really enjoyed this stir fry. It's a great dish.
