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+ servings

Better Than Take-Out Bibigo Mandu with Stir-Fried Asian Noodles

Bibigo Korean Mandu served with easy stir-fried cabbage, onions, carrots, and red pepper. Drizzled with a sweet and savory Asian sauce.
4.8 from 5 votes
Prep Time 20 mins
Cook Time 10 mins
Bibigo cook time 8 mins
Total Time 38 mins
Course Main Course
Cuisine American, Asian, Korean
Servings 6
Calories 357 kcal


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.


Calories: 357kcalCarbohydrates: 19gProtein: 2gFat: 16gSaturated Fat: 1gSodium: 824mgPotassium: 181mgFiber: 2gSugar: 15gVitamin A: 3964IUVitamin C: 23mgCalcium: 23mgIron: 1mg
Keyword asian, bulgogi, dumpling, korean, mandu, noodles, stir fried, veggies
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