Beef udon noodles

Author: Niki Bezzant - Founding Editor

Photographer: Devin Hart

First published: Jun 2016

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Serves: 1

Time to make: 10 mins

Ingredients

To garnish
¼ teaspoon sesame oil
1 tablespoon sliced spring onion
¼ teaspoon sesame seeds, toasted
piece of roasted seaweed (we used Ceres Organics), thinly sliced, to garnish (optional)

1 Mix miso and tahini and thin with hot water to make a paste.

2 Layer all ingredients except garnishes in a 750ml capacity or larger jar in the order listed. Keep garnish ingredients in a separate container.

3 When ready to eat, open the jar, fill with boiling water and close and seal the lid. Leave to soak for 2 minutes.

4 Open jar, stir noodles well and tip into a bowl if desired. Top with sesame oil, spring onions, sesame seeds and sliced seaweed.

Make it gluten free: Use gluten-free noodles and check miso is gluten free.

Use ‘shelf-fresh’ noodles, which are precooked and just need to be heated by pouring over boiling water. Break up with a fork before adding to the jar.
You could also use noodles from instant noodle packs, but check the labels on these — some contain palm oil, which makes them high in saturated fat.
Or use noodles you’ve precooked. Run them under cold water before packing in the jar.

Calories 435cal

Kilojoules 1820kJ

Protein 33g

Total fat 14g

–Saturated fat 4g

Carbohydrates 45g

–Sugars 5g

Dietary fibre 9g

Sodium 380mg

Calcium 80mg

Iron 4.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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