Bulgogi-ish Chili Noodles
If you’re like my husband and I, we love a good Asian meal with some spice, especially on a chilly day. But takeout is filled with all sorts of unknown ingredients, and if you’re like me, sometimes it just doesn’t sit with me well! Enter scene: homemade noodle dish. The key here is using rice noodles so it’s gluten free (and coconut aminos).
I hope you’ll enjoy as much as we do!
Inactive Time: 12 hours Active Time: 25 mins Yields: 3 servings
Per Serving: 584 cal 37g protein 19g fat 65g carbs
Ingredients:
1 lb flank steak
¼ Cup organic honey
¼ cup coconut aminos
1 tsp sesame oil
4.2 oz organic rice noodles
3 green onions (green part only)
1 tbsp salt
1 tbsp chili oil
1 tsp sesame seeds
Directions:
1. Before going to bed, marinate your steak with the honey and coconut aminos. I actually even pull out from the freezer sometimes and put the ingredients and meat in a bag, and then let the steak thaw in the marinade overnight.
2. Boil 4 cups of water with a little salt for 4.2 oz of rice noodles (I used organic ones found in 2.1oz packages). Once boiling, add the noodles and cook until Al dente, about 4-5 mins. Once done, place in strainer and rinse down with cold water to stop the cooking process.
3. Meanwhile, place your marinated steak on a cutting board (keep the sauces in the bag) and thinly slice at about a 45° angle, so that you have strips of steak when you’re done. Place back in the bag of marinade.
4. Heat up sesame oil in a pan.
5. Once pan is warm, place steak strips and its marinade into the pan. Cook until desired done-ness - we prefer medium, which took about 5-6 mins with interspersed flipping with tongs.
6. To serve, place noodles in serving bowl first, followed by steak strips *with its sauce*, chopped up green onions, salt, sesame seeds, and drizzled chili oil. Add more chili oil if desired for more spice, or red pepper flakes.
7. Enjoy!