Beef, Miso and Sesame Noodles |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From the Taste site. I have all the ingredients on hand to make this soon.. Sushi seasoning is a vinegar, sugar salt mix we buy here in bottles at most supermarkets. Ingredients:
80 ml reduced-sodium soy sauce |
2 tablespoons miso |
1 1/2 tablespoons sushi seasoning |
1 tablespoon finely grated fresh ginger |
270 g udon noodles |
3 teaspoons vegetable oil |
500 g beef steaks, thinly sliced (rump) |
1 white onion, halved, thinly sliced |
1 garlic clove, crushed |
1 carrot, peeled, cut into matchsticks |
3 cups shredded cabbage |
2 tablespoons water |
1 small shallot, thinly sliced, to serve |
2 teaspoons sesame seeds, toasted, to serve |
Directions:
1. Combine soy sauce, miso paste, sushi seasoning and ginger in a bowl. Set aside.
2. Cook noodles in a saucepan of boiling water for 8 minutes or until just tender. Refresh under cold water. Drain. Set aside.
3. Heat 1 teaspoon of oil in a wok or large non-stick frying pan on high heat. Stir-fry half the beef for 2-3 minutes or until browned. Transfer to a bowl. Repeat with remaining beef, reheating wok between batches.
4. Heat remaining oil in wok on high heat. Stir-fry onion for 1-2 minutes or until soft. Add garlic, carrot, cabbage and water. Stir-fry for 2-3 minutes or until carrot is tender-crisp. Add noodles, beef and soy sauce mix. Stir-fry for 2 minutes or until heated through. Divide among bowls. Top with shallot and sesame seeds.
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