Sesame beef, edamame and kimchi noodles

Spicy, sweet, tangy - this sesame beef, edamame and kimchi noodles recipe has it all going on. This stir-fry is the perfect weeknight meal and is ready from prep to plate in just 30 minutes

By Jennene Plummer
  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
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This recipe first appeared in Woman's Day.
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  • 270 gram packet buckwheat soba noodles
  • 1 tablespoon sesame oil
  • 400 gram beef eye-fillet, cut into 5mm strips
  • 1 tablespoon soy sauce
  • 1 tablespoon red chilli paste
  • 1 tablespoon honey
  • 2 teaspoon rice wine vinegar
  • 2 spring onions, finely shredded
  • 1 garlic clove, thinly sliced
  • 1 carrot, finely shredded
  • 3/4 cup frozen shelled edamame
  • 2 cup kimchi, drained, sliced, plus extra to serve (see recipe tip)


  • 1
    In a large saucepan of boiling water, cook noodles following packet instructions. Drain well and return to saucepan. Keep warm.
  • 2
    In a wok or large frying pan, heat half the oil on high. Stir-fry beef in two batches for 1-2 minutes each until well browned. Remove from wok.
  • 3
    In a small jug, combine soy, paste, honey and vinegar.
  • 4
    In same wok, heat remaining oil on high. Stir-fry onion and garlic for 30 seconds. Add carrot and beans, then stir-fry for 1 minute. Pour in sauce mixture and bring to a simmer.
  • 5
    Return beef to wok with noodles and kimchi. Stir-fry for 1-2 minutes. Serve with extra kimchi, if desired.


  • Kimchi is a Korean dish of spicy pickled cabbage. It’s available in jars from supermarkets.