Bulgogi Beef Noodle Stir-fry
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Bulgogi Beef Noodle Stir-fry

Bulgogi Beef Noodle Stir-fry

with Cabbage, Carrots, Lime & Scallions

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!

Easy Prep

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time15 minutes
Prep Time5 minutes


serving amount

1 unit


2 unit


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



1 teaspoon

Cooking Oil

1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories780 kcal
Fat31 g
Saturated Fat13 g
Carbohydrate87 g
Sugar30 g
Dietary Fiber6 g
Protein37 g
Cholesterol120 mg
Sodium2850 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Medium Bowl
Large Pan



• 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.

Make Sauce

• In a medium bowl, whisk together bulgogi sauce, soy sauce, chili sauce, garlic powder, and juice from half the lime. Set aside.

Cook Beef

• 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.

Cook Noodles

• 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.

Finish 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.

Finish & Serve

• 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°.