Beef, miso & sesame noodles

Ingredients:

• 80ml (1/3 cup) salt-reduced soy sauce
• 2 tbs miso paste
• 1 1/2 tbs sushi seasoning
• 1 tbs finely grated fresh ginger
• 270g udon noodles
• 3 tsp 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 tbs water
• Thinly sliced shallot, to serve
• 2 tsp sesame seeds, toasted, to serve
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Directions:

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.