Gochujang Lean Beef Udon Noodles

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook your beef thoroughly, until piping hot and cooked through (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a very high heat

Once hot, add your lean beef mince with a generous pinch of salt

Cook for 4 min or until the beef is beginning to brown, breaking it up with a wooden spoon as you go

While the beef is browning, top, tail and slice your carrot[s] into thin discs

Wash your spinach, then pat dry with kitchen paper

Dissolve your gochujang paste (can't handle the heat? Go easy!), ginger & garlic paste, tomato paste, soy sauce and 1 1/2 tsp [2 1/4 tsp] [3 tsp] sugar in 100ml [150ml] [200ml] boiled water – this is your gochujang sauce

Once the beef has browned, add the carrot discs to the pan with 1 tbsp [1 1/2 tbsp] [2 tbsp] flour

Give everything a good mix up and cook for 2-3 min or until slightly softened

While the carrot is softening, add your udon noodles to a bowl and cover them with boiled water

Set aside for 2 min or until softened, then gently break apart using a fork

Once softened, drain the noodles, then add them to the pan with the spinach and gochujang sauce

Gently stir it all together and cook, covered, for 1-2 min or until the noodles are coated in sauce, the spinach has wilted and the beef is cooked through (no pink meat!) – these are your gochujang lean beef udon noodles