500g beef topside,
sliced 1 tbsp.
4 cups shredded Chinese cabbage (wombok)
4 cups hokkein noodles,
4x 18g sachets instant miso soup
2 long red chillies,
deseeded 4 shallots/spring onions,
1. Toss beef and oil in a small bowl until coated. Heat a wok over high heat until smoking. Add half the beef and stir fry until browned. Transfer cooked beef onto a clean plate. Cook remaining beef and transfer onto plate.
2. Blanch hokkien noodles until tender then add noodles to wok and toss to coat in the beef juices. Add cabbage and cook until cabbage just starts to wilt.
3. Prepare miso as per packet directions. Place noodle and cabbage mixture in the bottom of 4 bowls, top with beef and pour in soup. 4. Garnish with sliced chilli and shallots.
Preparation: 15 minutes l
Cooking: 5 minutes (serves 4)