Yakisoba

Serves 4

Time 20 minutes

Ingredients

4 x 70g portions dried udon or ramen noodles 

3 tsp extra virgin olive oil 

500g beef mince

3 tsp soy sauce 

1 small white onion, finely sliced 

1 clove garlic, finely chopped

400g carrot, sliced into thin sticks

250g kale, finely shredded 

150g shiitake mushrooms, finely sliced 

2 green onions/shallots, trimmed and sliced lengthways

Salt and black pepper

Yakisoba sauce

100ml soba sauce 

¼ cup Worcestershire sauce 

2 tbsp tomato sauce 

To serve

5g Dried toasted nori 

2 tbsp red pickled ginger or similar, finely chopped

1 green onion/shallot, trimmed and sliced thin, lengthways

Method

Cook the udon or ramen noodles in a pot of boiling water according to package instructions. Do not overcook the noodles, as they will break apart later in the stir-fry process. Drain and rinse with cold water, then set aside. 

Whisk together the ingredients for the yakisoba sauce. 

Heat 2 tsp extra virgin olive oil in a large wok over medium to high heat. Add the beef mince and brown off. Once brown, add the soy sauce and toss. Season with salt and pepper. Transfer to a bowl and set aside. 

Increase the wok's heat to high. Add the remaining 1 tsp extra virgin olive oil to the pan with the white onion, garlic and shiitake, and cook for 5 minutes. Then add the carrot, and cook 2-3 minutes. Toss in the kale and cook for a further 2-3 minutes, then add the shallots with the udon or ramen noodles. Add the beef back into the pan and toss the ingredients together. 

Drizzle the yakisoba sauce over the ingredients in the wok and toss again. Cook the noodles until they are well heated through. 

Divide between noodle bowls. Cut little pieces of nori over the top of each, add some red pickled ginger to each bowl and finish by garnishing with extra green onion.