Korean beef 'n' noodles

Instructions

• Bring a large saucepan of water to a boil over high heat. Then add pasta and cook, uncovered and stirring occasionally, until al dente, from 10 to 12 minutes. Then drain pasta well.

• While pasta is boiling, in a small bowl, stir teriyaki sauce with 2 teaspoons (10 mL) chili-garlic sauce, Worcestershire and lime juice. Heat oil in a large, wide frying pan, preferably non-stick, over medium heat. When hot, crumble meat into pan. Using a fork or wooden spoon, stir frequently to break up meat until no pink remains, from 3 to 4 minutes. Reduce heat to medium-low. Stir in teriyaki mixture. Stir often, about 2 minutes. Add spinach and coriander. Continue to cook over medium-low heat, stirring often, until spinach is wilted, from 2 to 3 minutes. Then add drained hot noodles and stir until well mixed. Taste and, for a hotter kick, stir in remaining teaspoon (5 mL) chili-garlic sauce and a little lime juice, if you like. Serve immediately.