This Better Than Take-Out Bibigo Mandu with Stir-Fried Asian Noodles actually IS BETTER than take-out. My life just got easier! I can legitimately swap out homemade or takeout mandu for frozen Bibigo Mandu. Gotta love that!
Bibigo Mandu – a Korean dumpling.
Mandu is a dumpling in Korean cuisine. It can be filled with pretty much anything, then cooked in a variety of ways and eaten in various dishes – or just on its own. There’s nothing like a plate of fresh mandu to make me and my family happy.
I love Asian dumplings.
I pretty much live for Asian dumplings. I’ve been mixing and wrapping, steaming, and frying for years. I even took a dumpling master class to learn the tricks with filling and techniques of wrapping. They’re a labor of love, no doubt. I’ve been disappointed in the purchased frozen options so my expectations weren’t all that high when Bibigo generously shipped me their dumplings. As soon as I opened the bag, I thought ‘huh – now these are different’ …as in WOW.
- They’re huge!
- They’re beautifully wrapped.
- They maintain their integrity in a frozen state – meaning the wrapper hasn’t cracked or crumbled.
- The bottoms are a little flat making them perfect for pan-frying
- The mandu skin is the perfect thickness
- The beef and veggie filling is a ‘better than take-out’ delicious!
Who needs take-out (when it’s not actually better?)
With the times we’re currently in, we don’t eat out in restaurants. I’ll order take-out maybe once every few weeks and no surprise it’s Asian food take-out, our favorite. But these beef and veggie Mandus have opened up some options. In these times it’s nice to have a legitimately delicious Korean Mandu I can make at home without any effort.
Bibigo Mandu cooking options
The choice is up to you! It kind of depends on how you want to use them. These are beautiful simply steamed (and would be the lowest fat and calorie option). Or go full fry for those hearty appetites. You could do boiled which would be light and fresh. Or, my favorite method which is initial pan fry on the bottom then steamed the rest of the way. Crispy skin underneath and silky smooth mandu skin on the top. Heaven!
Stir-Fried Asian Noodles
This recipe is super simple. Classic sauce ingredients that are probably in your pantry, some chopped veggies, and purchased noodles. You can use any noodle you like – soba, udon, ramen. Or just use spaghetti or linguini. Simply prepare the noodle according to package directions, then quickly pan fry and add the sauce. Easy!
Other side options & meal ideas.
- These definitely shine all on their own. Half a dozen with my Easy Asian Dipping Sauce is a perfect light meal or appetizer.
- Top them on a steamed rice bowl & drizzle on some soy sauce.
- Need to clean out the frig? Make a fried rice bowl and add some mandu.
- Stir-fried noodles with Mandu – our favorite.
- Or, a warm bowl of Korean Mandu soup with a rich flavorful broth, some veggies, and perfectly boiled mandu.
Better Than Take-Out Bibigo Mandu with Stir-Fried Asian Noodles
For the Mandu
- 1 bag Bibigo Mandu
- 3 tbsp cooking oil
- 1/4 cup water depending on the size of your pan
For the noodles
- purchased Soba, Udon, Ramen, or your favorite noodle. Cook according to package directions. enough for 6 servings
- 3 tbsp cooking oil
- 1 cup onion, chopped
- 1 cup cabbage, chopped
- 1 cup carrot, chopped
- 1/2 cup red bell pepper, chopped
- chopped cilantro & sesame seeds for garnish, optional
For the sauce
- 1/4 cup oyster sauce
- 1/4 cup soy sauce
- 1/4 cup honey or brown sugar
- 2 tsp rice vinegar
- 2 tsp sesame oil
For the mandu
- In a wok or non-stick frypan heat neutral cooking oil on medium-high heat. Place in mandu, making sure they are separated. Allow to brown slightly for 2-3 minutes (depending on the heat of your pan).Depending on the size of your pan, you might need to do this in batches.
- When the bottoms of the mandu are slightly browned (the oil will be spitting a little bit), very *carefully* add enough water to just cover the bottom of the pan, making sure to hold a tight-fitting lid over the cooking section to avoid splattering oil & water. (see video)Quickly cover the pan and allow to steam until the water is evaporated and the mandu is cooked through – about 5 – 7 minutes. Once the water is starting to evaporate, the mandu will continue to brown on the bottom – monitor to make sure they don't burn. Remove from the pan and set aside.
For the sauce
- In a jar with a tight-fitting lid combine all ingredients and shake. Set aside until needed.
For the Noodles
- Prepare the noodles according to package directions and have standing by to add to the stir fry pan. (I use soba noodles which just require a quick microwave to soften them).
- Wipe out the pan and place on medium-high heat. Allow to come to temperature then add neutral cooking oil and the onion & carrot. Stir fry until barely starts to wilt and color on the edges. Add the cabbage and red bell pepper. Continue to stir-fry, turning frequently until the veggies are crisp-tender.Push the veggies to the edges of the pan and add the noodles to the center. Add the sauce and incorporate everything together, allowing the sauce to bubble until caramelized, coating the noodles and the veggies. (see video)Turn out the mixture onto a serving platter and top with the cooked mandu. Garnish with chopped cilantro and sesame seeds (optional). Or, serve in the frying pan, wiping down the edges.
Thank you to Bibigo for sending me some Mandu. All opinions are my own and I appreciate your support for A Food Lover’s Life!