There are days when I want something quick and easy but am not really keen on ordering delivery or takeout. Usually, I look at what’s in the fridge and the pantry, and I try to come up with something simple but satisfying.
A few days ago, I was wondering what to do with our remaining egg noodles. We also had some wagyu cubes that were kindly given to us by family. I looked at the sauces we had available and saw the bulgogi mix from No Brand still unopened. I figured, “Wagyu Beef Bulgogi Noodles it is!”
This is a simple one that you can make in 30 minutes or less. I used a packaged sauce here, but you’re free to make your own too.
Yield: 2 servings
Total time: 30 minutes
Ingredients:
- 200 grams egg noodles
- 10–12 wagyu cubes (depends on your preference)
- 1 medium white onion, sliced
- 1/3 cup bulgogi sauce
- sesame seeds
Instructions:
- In a pot, cook the egg noodles according to the package instructions. Set aside.
- In a pan on medium-high heat, cook the wagyu cubes. (I didn’t use any oil since the cubes will render a lot of fat while cooking.)
- Once done cooking, set the wagyu cubes aside and drain some of the oil from the pan.
- Sauté the onions until slightly soft and fragrant.
- Add the bulgogi sauce and allow to heat for a few seconds.
- Add the egg noodles and stir so that all of the noodles are coated with the bulgogi sauce. You can add more sauce if you prefer wetter noodles.
- Plate by scooping the noodles first. Then top the noodles with the wagyu cubes. Sprinkle with sesame seeds to finish.
- Serve and enjoy!
And satisfying it was. It was flavorful and filling, and it didn’t require a lot of work. I suggest you try this recipe, or something similar, on days you feel like taking it easy on the kitchen. Definitely nothing wrong with keeping it simple.
Jean and Tonic 
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