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Beef & sesame soba noodles
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200g pack buckwheat soba noodles
160g frozen edamame soybeans
1 tbsp toasted sesame oil
1 tsp finely grated fresh root ginger
1½ tbsp Cooks’ Ingredients Reduced Salt Light Soya Sauce
1 tbsp sherry vinegar (or any other vinegar)
250g lean rump steak, trimmed of excess fat
2 medium carrots, peeled and grated
2 salad onions, finely sliced
1 tsp black or toasted white sesame seeds
1. Bring a large saucepan of water to the boil, add the noodles and edamame and simmer for 5 minutes, then drain and rinse under cold water. Drain off as much excess water as possible, then toss with ½ tsp sesame oil and divide between plates or shallow bowls.
2. Mix another 2 tsp sesame oil with the ginger, soya, vinegar and 2 tbsp water. Set aside. Brush the remaining ½ tsp sesame oil over the steak. Heat a frying pan over a high heat and once smoking, add the steak then fry for 2 minutes on each side for medium rare. Remove the pan from the heat, lift out the steak and pour in the dressing to warm through.
3. Slice the steak and arrange on top of the noodles with the carrot and salad onions. Spoon over the dressing and scatter with the sesame seeds to serve.
Cook’s tip Sherry vinegar has a lovely mild, nutty and slightly sweet flavour, which is great in Asian dressings. If you don’t have any, use red or white wine vinegar along with ½ tsp honey. Any noodles or rice would work in this recipe. Just follow pack instructions for cooking times. Frozen peas area great alternative to edamame too.
Typical values per serving:
2 of your 5 a day; high in protein; low in saturated fat.
This recipe was first published in April 2020.