Beef udon noodles
- 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)
- Mix miso and tahini and thin with hot water to make a paste.
- Layer all ingredients except garnishes in a 750ml capacity or larger jar in the order listed. Keep garnish ingredients in a separate container.
- When ready to eat, open the jar, fill with boiling water and close and seal the lid. Leave to soak for 2 minutes.
- Open jar, stir noodles well and tip into a bowl if desired. Top with sesame oil, spring onions, sesame seeds and sliced seaweed.
Nutrition Info (per serve)
Total fat 14g
Saturated fat 4g
Dietary fibre 9g
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.
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