Curtis Stone's Korean beef skewers with noodles
Curtis Stone fires up the barbecue to make these tasty Korean Recipe Beef Mince skewers, which are served with stir fried noodles and vegetables.
- 500g Cook with Curtis Korean Recipe Beef Mince
- 180g dried ramen noodles
- 1 tbs vegetable oil, divided
- 150g snow peas, trimmed, halved lengthways
- 2 red capsicums, seeded, thinly sliced
- 1/4 cup (60ml) oyster sauce
- 1/4 cup chopped fresh coriander
- 2 spring onions, thinly sliced
- 2 tsp toasted sesame seeds
Prepare a barbecue for medium-high heat. Unwrap mince, keeping the block intact, and cut lengthways into 4 logs, then cut each log in half crossways to make 8 equal portions. Press a metal or soaked bamboo skewer into each portion and shape into 12cm-long kebabs, packing mince tightly along skewers.
Barbecue skewers, turning as needed, for 8 mins or until brown on all sides and cooked through. Transfer to a plate and set aside to rest.
Meanwhile, in large pot of boiling water, cook noodles for 3 mins or until al dente. Drain noodles, reserving 1/4 cup (60ml) of the cooking liquid.
In a large frying pan over high heat, heat vegetable oil. Add snow peas and capsicums to pan and stir-fry for 2 mins or until crisp-tender. Add noodles, oyster sauce and reserved cooking liquid. Cook, tossing frequently, for 2 mins or until noodles have absorbed most of the sauce. Remove from heat. Stir in coriander, spring onions and sesame seeds.
Transfer noodles to a platter and top with the skewers.
Serve with extra coriander and toasted sesame seeds.