…Feeling like there’s a serious lack of noodles going on around here ??♀️
Rectifying that with my MISO STEAK NOODS recipe. More noodles coming soon, because I love them.
1-2 steaks of choice
2-3 Tbsp of white miso paste
250g dry medium egg noodles (around 4 nests)
1 Tbsp of cornflour
30g fresh ginger (about an inch)
x2 garlic cloves
5 Tbsp of chicken stock (just under 100ml)
3 Tbsp of light soy sauce
Few drops of sesame oil
1 tsp vegetable oil
25g fresh coriander (a small handful)
1-2 spring onions
1-2 red chillies (depending on how hot you like it)
Optional: crispy shallots
1 – Slice steak into thin slices + generously coat in sweet white miso. Set aside.
2 – Cook egg noodles in water according to package instructions, once cooked immediately run under cold water to refresh. Set aside.
3 – In a small bowl mix 1 Tbsp of cornflour with 2 Tbsp of cold water until a smooth paste forms (this will thicken the sauce).
4 – In a separate bowl grate the ginger and garlic. Add chicken stock, light soy sauce and a few drops of sesame oil. Mix in cornflour paste until everything is combined. Set aside.
5 – Heat a skillet on super-high, and be prepared to work quick: fry steak in a splash of veg oil for about 30 seconds on each side, remove from pan. Quickly add the cold noodles and sauce to the skillet and heat through – mixing until hot. Add the steak back into the pan to warm. Finish with fresh coriander, spring onions + red chilli. Optional: top with crispy shallots and a few more drops of sesame oil.