Quick to put together, this Spicy Soy Garlic Butter Noodles with Beef recipe is the perfect flavourful last minute meal. Made with gouchujang and soy sauce, the noodles are perfectly coated and will have you asking for seconds!
Spicy Soy Garlic Butter Noodles with Beef
I’ve been making a lot of buttered noodles lately. It’s a comfort meal that I always fall back on and it’s so easy to change it up to keep from getting bored. This version of buttered noodles is inspired by Korean flavours, it’s spicy with a sweet umami flavour. I use both gouchujang and red chili flakes so you’re definitely going to get a kick from the spice. Feel free to decrease the amount if you prefer a more mild version.
What You’ll Need To Make These Spicy Noodles
- fettuccine: or any noodles you have on hand. Instant noodles can be used as well!
- butter: unsalted
- ground beef: I used lean ground beef. If you have a fattier one, be sure to drain off the excess fat after cooking.
- garlic
- crushed red pepper flakes
- gouchujang (고추장), aka hot pepper paste
- soy sauce
- pasta water
- parmesan to top
- optional: salt for the ground beef. However, I find this recipe to be salty enough without having to add additional salt.
How To Make This Recipe
- Bring a pot of water to a boil and add in your pasta when ready. Cooking until al dente (see your pasta container for instructions).
- While the water is boiling, in a medium sized pan, melt your butter and start browning your ground beef, breaking it up with a wooden spoon as you go along.
- Once mostly, browned, add in the garlic and sauté.
- Next, add in the crushed red pepper flakes, gouchujang, and soy sauce. Mix with the wooden spoon until combined.
- Add in the pasta noodles. Pour in the reserved butter, pasta water, and parmesan. Stir to combine and to coat the pasta with the sauce.
- Top with a little more parmesan, crush red flakes, and serve.
Recipe Variations
- swap ground beef for ground chicken, turkey, or pork.
- skip the meat entirely and make it vegetarian with some mushrooms or chickpeas instead.
- fettuccini can be swapped with any noodles of your choice.
- onions and shallots would be a great addition to this recipe.
Tips and Notes
- add in green onions if you have some!
- this recipe can easily be doubled or tripled.
- to reheat as a meal prep, pop it in a microwave. If you are reheating it on the stovetop, I suggest adding a splash of water to the pan.
- I use this pot from Zwilling to easily drain my pasta with and it automatically reserves some pasta water for me so that I won’t accidentally pour it down the drain!
Spicy Soy Garlic Butter Noodles with Beef
Quick to put together, this Spicy Soy Garlic Butter Noodles with Beef recipe is the perfect flavourful last minute meal. Made with gouchujang and soy sauce, the noodles are perfectly coated and will have you asking for seconds!
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Servings: 3 servings
Ingredients
- 250 grams fettuccine
- 1.5 tbsp butter, unsalted, divided into 2
- 345 grams ground beef
- 6-8 cloves garlic, sliced or diced
- 1 tbsp crushed red pepper flakes
- 2 tbsp gouchujang, 고추장 aka hot pepper paste
- 2.5 tbsp soy sauce
- 1/4 cup pasta water
- 1/4 cup parmesan
Instructions
- Bring a pot of water to a boil and add in your pasta when ready. Cooking until al dente (see your pasta container for instructions).
- While the water is boiling, in a medium sized pan, melt your butter and start browning your ground beef, breaking it up with a wooden spoon as you go along.
- Once mostly, browned, add in the garlic and sauté.
- Next, add in the crushed red pepper flakes, gouchujang, and soy sauce. Mix with the wooden spoon until combined.
- Add in the pasta noodles. Pour in the reserved butter, pasta water, and parmesan. Stir to combine and to coat the pasta with the sauce.
- Top with a little more parmesan, crush red flakes, and serve.
Tried this recipe?Did you make this recipe? I'm always so happy to hear about it! I'd love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I'd really appreciate a comment with a 5 star rating! ♥
Nutrition Per Serving
Serving: 3servings | Calories: 585kcal | Carbohydrates: 67g | Protein: 40g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 164mg | Sodium: 764mg | Potassium: 741mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1091IU | Vitamin C: 4mg | Calcium: 152mg | Iron: 5mg
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Lema says
I cooked it tonight and it was a delicious! However I left out that extra spicy sauce and added paprika to give color. Thank you
Carmy says
Glad you enjoyed it!!
Sarah says
I used sriracha instead of the korean paste since I forgot to get some at the store and pretty much eyeballed the sauce ingredients except for soy sauce and it’s really good. Went too heavy handed with the spice which is a fault on my end but would definitely make this again when I have left over beef. So quick and easy to make