Beef Miso And Sesame Noodles Food

EASY SPICY MISO NOODLES

Steps:

• In a large bowl, mix together all the ingredients for the sauce until smooth and well-incorporated. Taste the sauce and feel free to adjust to your taste. You can also add in more of the vinegar, soy, or chili garlic sauce later on after mixing in the noodles.
• Heat a small pot with water over high heat. Once boiling, add in the dry noodles. Cook according to package instructions or until chewy or al dente. If blanching some vegetables, you can cook them before the noodles and then just set them aside.
• Remove the noodles from the water and then immediately transfer to the large bowl with the sauce. Mix the noodles with the sauce until these are well coated.
• Taste the noodles and feel free to season with more vinegar, soy, or chili garlic sauce, if you'd like.
• Add in the cucumber, cilantro, and sautéed mushrooms (if using), and other vegetables (if using).
• Mix everything together and enjoy! If you'd like to loosen the noodles a bit, you can add 1 to 2 tbsp of the water from the pot to thin out the sauce of the noodles.

SPICY MISO NOODLES

Steps:

• Make the Miso Sauce: Add all sauce ingredients to a medium bowl. Stir until smooth. Set aside.
• Cook the Noodles: Prepare noodles according to package directions. Once tender, drain and set aside.
• Cook Tofu or Tempeh (Optional): If using tempeh or tofu, heat 1 tbsp oil in a large pan, over medium-high heat. When the pan is hot, add the tempeh or tofu cubes. Cook for 6-8 min, breaking apart into smaller pieces, until golden-brown. Remove the pan from the heat, then drizzle over 1 tbsp tamari. Toss to combine. Transfer to a plate and set aside.
• Stir Fry the Veggies: Heat 2 tsp oil over medium-high heat. Add the mushrooms, cabbage and onions. Season with a pinch of salt and pepper. Cook for 4-6 min, stirring occasionally, until tender. Add green onions, reserving some for serving. Cook for another 2-3 min, stirring often, until tender-crisp.
• To the pan, add drained noodles and miso sauce. Cook for 1-2 min, tossing gently, to coat noodles in sauce.
• For Serving: Divide noodles between bowls. Top with tempeh (if using), green onions, sesame seeds and toasted nori. Drizzle more chili-garlic sauce over top, if desired.

BEEF, MISO AND SESAME NOODLES

Steps:

• Combine soy sauce, miso paste, sushi seasoning and ginger in a bowl. Set aside.
• Cook noodles in a saucepan of boiling water for 8 minutes or until just tender. Refresh under cold water. Drain. Set aside.
• Heat 1 teaspoon of oil in a wok or large non-stick frying pan on high heat. Stir-fry half the beef for 2-3 minutes or until browned. Transfer to a bowl. Repeat with remaining beef, reheating wok between batches.
• Heat remaining oil in wok on high heat. Stir-fry onion for 1-2 minutes or until soft. Add garlic, carrot, cabbage and water. Stir-fry for 2-3 minutes or until carrot is tender-crisp. Add noodles, beef and soy sauce mix. Stir-fry for 2 minutes or until heated through. Divide among bowls. Top with shallot and sesame seeds.

BEEF MISO RAMEN

Steps:

• Combine steak and soy sauce in a plastic container with a lid. Marinate in the refrigerator for 2 hours.
• Remove steak from the marinade and shake off excess. Discard the remaining marinade.
• Heat coconut oil in a skillet over medium-high heat. Add steak and cook until firm and reddish-pink and juicy in the center, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare. Remove from skillet and allow to rest for 10 minutes.
• While the steak is resting, combine broth, miso paste, garlic, and sesame oil in a saucepan over medium heat; bring to a boil. Once broth is at a slow boil, add ramen noodles. Cook until noodles are soft, about 3 minutes. Season with salt and pepper.
• Transfer broth and noodles to 2 bowls. Slice steak and place on top.

MISO SESAME NOODLE SALAD

Steps:

• Prepare rice sticks according to package directions. Rinse under cold running water. Drain well.
• Purée tofu, miso, ginger, lemon juice, 1 Tbs. canola oil, and serrano chile in blender or food processor until smooth.
• Season with salt.
• Heat sesame oil and remaining 1 Tbs. canola oil in nonstick skillet over medium-high heat.
• Add eggplant and bell pepper, and cook 4 minutes, or until slightly softened.
• Add snow peas and mushrooms, and cook 3 minutes more, or until vegetables are crisp.
• Toss vegetable mixture with rice noodles, green onions, and sesame seeds.

STIR-FRIED GINGER MISO STEAK WITH BROCCOLI

Steps:

• Cut the steak into strips across the grain with a sharp knife, then mix with the miso, grated ginger and grated garlic. Grind in some black pepper and toss really well to coat the meat.
• Bring a medium pan of water to the boil, add the broccoli and blanch for 2 mins. Remove with a slotted spoon. Add the star anise, noodles and spring onions to the water, and cook for 5 mins until the noodles soften.
• Meanwhile, heat the oil in a non-stick wok and stir-fry the steak for 1 min until it just changes colour. Remove from the pan and add the garlic slices, remaining ginger and mushrooms. Stir-fry until the mushrooms soften. If the wok looks a bit dry, splash in a little water from the noodles.
• Return the steak to the wok, add the broccoli and toss well over the heat to warm through, adding a little more water to loosen the sauce a little. Drain the noodles and pile onto plates. Top with the stir-fry and serve drizzled with a little soy sauce or sesame oil, if you like.

HONEY & SESAME BEEF NOODLES

Steps:

• Cook the noodles in boiling salted water until just tender, then drain and rinse in cold water. Heat half the oil in a non-stick wok. Add the broccoli, peas and 2 tbsp water, then cover and steamfry for 3 mins. Remove the lid, add the spring onions and stir-fry for 2 mins, adding a splash more water if needed to cook the veg. Add the noodles and half the soy sauce and toss with the veg. Divide between 2 bowls and keep warm.
• Wipe out the wok and heat the remaining oil until smoking. Tip in the beef and stir-fry for 2 mins over a high heat, but don't move it around too much initially or it will release liquid and stew rather than fry. Tip in the sesame seeds, cook for 1 min more, then add the honey. Toss to coat the beef well, then add the remaining soy and bubble briefly. Spoon over the vegetables and noodles and serve immediately.