Korean beef 'n' noodles



6 min


4 servings

* PLUS Cooking time: 10 minutes


  • 1/2 450-g pkg spaghetti or linguine pasta , about a 1-in. bunch
  • 1/4 cup teriyaki or soy sauce
  • 2 to 3 tsp hot chili-garlic sauce
  • 1 tbsp Worcestershire sauce
  • 1 tbsp freshly squeezed lime juice
  • 1 tbsp dark sesame oil
  • 500 g ground beef , chicken or pork
  • 284-g bag baby spinach
  • 1/2 cup chopped fresh cilantro , or basil


  • Bring a large saucepan of water to a boil over high heat. Then add pasta and cook, uncovered and stirring occasionally, until al dente, from 10 to 12 minutes. Then drain pasta well.
  • While pasta is boiling, in a small bowl, stir teriyaki sauce with 2 teaspoons (10 mL) chili-garlic sauce, Worcestershire and lime juice. Heat oil in a large, wide frying pan, preferably non-stick, over medium heat. When hot, crumble meat into pan. Using a fork or wooden spoon, stir frequently to break up meat until no pink remains, from 3 to 4 minutes. Reduce heat to medium-low. Stir in teriyaki mixture. Stir often, about 2 minutes. Add spinach and coriander. Continue to cook over medium-low heat, stirring often, until spinach is wilted, from 2 to 3 minutes. Then add drained hot noodles and stir until well mixed. Taste and, for a hotter kick, stir in remaining teaspoon (5 mL) chili-garlic sauce and a little lime juice, if you like. Serve immediately.

Nutrition (per serving)

  • Calories
  • 509,
  • Protein
  • 32.8 g,
  • Carbohydrates
  • 48.3 g,
  • Fat
  • 20.1 g,
  • Fibre
  • 4.3 g,
  • Sodium
  • 1016 mg.

With the help of a few bottled sauces, you can whip up a spicy, flavourful noodle dish you’ll swear came from your favourite takeout place. Crank up the heat with hot chili-garlic sauce for those who like extra sizzle.

Pumped-up pasta

When pasta is the only dish on the table, bulk up the sauce with vegetables–frozen peas, green beans or a packaged stir-fry mix–or toss in a bag of baby spinach, leftover cooked broccoli, carrots or asparagus near the end of cooking.