Beef, Miso And Sesame Noodles - cooking recipe

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

Preparation

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