Beef, Miso and Sesame Noodles

• reduced-sodium soy sauce↗80 ml
• miso↗2 tablespoons
• sushi seasoning1 1⁄2 tablespoons
• finely grated fresh ginger1 tablespoon
• udon noodles↗270 g
• vegetable oil↗3 teaspoons
• beef steaks, thinly sliced (rump)↗500 g
• white onion, halved, thinly sliced↗1
• garlic clove, crushed↗1
• carrot, peeled, cut into matchsticks↗1
• shredded cabbage3 cups
• water↗2 tablespoons
• small shallot, thinly sliced, to serve↗1
• sesame seeds, toasted, to serve↗2 teaspoons

Step-by-step instructions

1. 1

   Combine soy sauce, miso paste, sushi seasoning and ginger in a bowl. Set aside.

2. 2

   Cook noodles in a saucepan of boiling water for 8 minutes or until just tender. Refresh under cold water. Drain. Set aside.

3. 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. 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.