Beef udon noodles
(at time of publication)
- 1 teaspoon miso paste
- 1 teaspoon tahini
- ½ teaspoon finely grated ginger
- 2-3 slices dried mushrooms, eg. shiitake or porcini (optional)
- ½ cup frozen corn sweetcornXand peas
- 1 cup baby spinach leaves
- ½ cup thinly sliced mushrooms
- ½ cup thinly sliced cooked beef, eg. leftover steak or roast beef
- 100g (½ pack) udon noodles
- 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.
Nutrition Info (per serve)
Total fat 14g
–Saturated fat 4g
Dietary fibre 9g
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