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How to make Beef, miso & sesame noodles

Yield = 4
Prep time: 0:15
Cook time: 0:15
Total time: 0:30

Ingredients

  • 80ml (1/3 cup) salt-reduced soy sauce
  • 2 tablespoons miso paste
  • 1 1/2 tablespoons sushi seasoning
  • 1 tablespoon finely grated fresh ginger
  • 270g udon noodles
  • 3 teaspoons vegetable oil
  • 500g beef rump steak, thinly sliced
  • 1 white onion, halved, thinly sliced
  • 1 garlic clove, crushed
  • 1 carrot, peeled, cut into matchsticks
  • 80g (3 cups) shredded cabbage
  • 2 tablespoons water
  • Thinly sliced shallot, to serve
  • 2 teaspoons sesame seeds, toasted, to serve

Method

  • Step 1 Combine soy sauce, miso paste, sushi seasoning and ginger in a bowl. Set aside.
  • Step 2 Cook noodles in a saucepan of boiling water for 8 minutes or until just tender. Refresh under cold water. Drain. Set aside.
  • Step 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.
  • Step 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.