Korean-Style Bulgogi Stir-Fry with Rice Noodles

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A quick, flavorful stir-fry combining marinated beef, vegetables, and rice noodles in a sweet-and-spicy Korean-inspired sauce, served over steamed rice. This korean-inspired pasta (gluten-free) ready in about 35 minutes pairs rice noodles, beef sirloin, large bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.9 (13 ratings) Prep: 20 min Cook: 15 min Serves 4 Korean cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Cook rice noodles according to package instructions, then drain and set aside. Steam rice separately.
  2. Step 2: In a bowl, combine soy sauce, gochujang, brown sugar, minced garlic, and 1 tbsp sesame oil. Add sliced beef and marinate for 15 minutes.
  3. Step 3: Heat 1 tbsp sesame oil in a wok or large skillet over high heat. Add marinated beef and cook for 3-4 minutes until browned and nearly cooked through. Remove and set aside.
  4. Step 4: In the same pan, add sliced bell peppers and onion. Sauté for 3-4 minutes until tender. Return beef to the pan and stir to coat in the sauce.
  5. Step 5: Add cooked rice noodles and stir-fry for 2-3 minutes until evenly coated. Serve immediately over steamed rice.

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Frequently asked questions

How long does Korean-Style Bulgogi Stir-Fry with Rice Noodles take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Korean-Style Bulgogi Stir-Fry with Rice Noodles?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rice noodles from drying out.

Can I substitute ingredients in Korean-Style Bulgogi Stir-Fry with Rice Noodles?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Korean-Style Bulgogi Stir-Fry with Rice Noodles for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Korean-Style Bulgogi Stir-Fry with Rice Noodles gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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