KimChi Stir-fry

An angled view of a stir-fry of beef, carrots, green beans, chopped kimchi, and mung bean noodles with a fork sticking out the side


Units Scale
  • 2 bundles Mung Bean Noodles
  • 1 tsp Toasted Sesame oil
  • 1 tsp Onion oil (You can substitute with another oil)
  • 6 oz Steak (Cubed)
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 2 Cloves Garlic (Minced)
  • 1 Medium Carrot (Chopped)
  • 1 cup Green Beans (Chopped)
  • 1 cup KimChi (Rough Chopped)

The sauce

  • 1/4 cup Chicken stock
  • 1/2 tsp Fish Sauce
  • 1 tsp Sweet Al’s teriyaki sauce (You can substitute with equal parts gluten free soy sauce and brown sugar)
  • 1 tsp Oyster sauce (Panda green label is gluten free)
  • 1/8 tsp Ground Ginger
  • 1/4 tsp Ground Mustard


  1. Soak mung bean noodles in hot water until soft. This usually takes 7-10 minutes.
  2. Combine all the sauce ingredient in a small bowl and set aside.
  3. Using a Wok or large pan, turn the burner to medium-high and add your oils. Once the oils are hot add in the steak chunks, salt and pepper them and saute until brown.
  4. Add in the garlic, cook for 20 to 30 seconds and add in the carrots, beans and kimchi. Allow this to cook for a minute or two to evaporate some of the kimchi juices. Then spread the vegetables out and place the soft mung bean noodles on top of them.  Pour the sauce over the top of the noodles, do not stir, just place a lid over the top for 2 minutes.
  5. After 2 minutes remove the lid and stir the noodles into everything. Constantly stir and mix for a few minutes. This allows the noodles to absorb the remaining sauce and limit the amount of noodles sticking to the bottom of the pan.
  6. Plate and enjoy. 


Wok’s are great for Stir-fry and for making flavored oils (like my Onion oil) here is a great one that comes with a lid.

For Gluten free Oyster sauce you wand this Green label one from Panda Brand.

To order Sweet Al’s gluten free Teryaki email

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