1-2 tbsp extra virgin olive oil
200g Korean potato vermicelli noodles
150g firm tofu, cut into strips
400g beef fillet, thinly sliced
2 garlic cloves, crushed
1 onion, finely sliced
1 medium carrot, julienned
1 red capsicum, cut finely
1 bunch spinach
1 tbsp miso paste
1 tsp red Korean chilli paste
½ tsp sesame oil
½ tbsp agave syrup
1 tbsp sesame seeds, toasted
Cook noodles according to packet directions, drain and set aside. For the dressing, whisk ingredients together adding enough water to reach a slightly runny consistency.
In a wok, heat the oil and add onion and garlic and fry for a few minutes. Add the tofu and beef and brown, and toss through the cooked noodles and toss.
Combine the salad ingredients and serve with the noodles on top and drizzle with dressing.
Heat oil in a medium-sized fry pan or wok, add pork and stir-fry for 2-3 minutes until browned, take off heat and set aside. Heat more oil in pan, add onion, carrot, capsicum and tofu, stir fry for approx. 5-7 minutes or until tender, add beef back into the pan and cook through. All spinach at the end and toss in the noodles, drizzle over the dressing and combine well. Serve with a sprinkle of toasted sesame seeds.