200g Korean Bulgogi paste

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700g dried wheat noodles (to make approx. 1.4kg cooked noodles)

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100g sliced white onion

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200g shredded carrot

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2 sliced spring onions to garnish

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2 teaspoons white sesame seeds to garnish

1. Boil noodles until cooked but firm. Drain and add a little oil to prevent sticking.

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2. In a pan, heat some oil to medium heat. Add onions; stir fry for 2-3mins.  Add carrots; stir fry 2-3mins or until cooked. Add Korean Bulgogi; mix well and cook for 1-2mins.

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3. Add mixture to noodles and mix well until noodles are evenly coated with sauce. 

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4. Garnish and serve as a side dish.