WORLD ON THE STREET
CHINA
CRUMBED BEEF NOODLE BOWL
“I like to crumb the beef strips in panko crumbs for some lovely crunch in the spicy, salty broth. An easy comfort meal for a chilly night.”
Serves 4 to 6 EASY Preparation: 15 minutes Cooking: 40 minutes
free-range eggs 2, beaten
Woolworths crushed fresh ginger 1 T
sea salt 1 t
sirloin steak 600 g, cut into strips
flour 60 g
white pepper, to taste
panko crumbs 200 g
sunflower oil, for shallow frying
Woolworths organic liquid beef stock 1 litre
miso paste 2 T
soya sauce ¼ cup
shiitake mushrooms 150 g
Woolworths fine egg noodles 170 g, cooked according to package instructions
spring onions 30 g, finely sliced lengthways, to garnish
radishes 150 g, cut into matchsticks, to garnish
Woolworths micro coriander leaves 20 g, to garnish
black sesame seeds 2 T, lightly toasted, to garnish
lime wedges, for serving
Mix the eggs, ginger and salt. Mix the flour and pepper, Heat the stock, miso paste and soya sauce in a large saucepan until simmering, then poach the mushrooms for 3 minutes. Divide the broth and mushrooms between serving bowls, add the cooked noodles and top with the beef. Garnish with the spring onions, radishes, coriander and toasted sesame seeds. Serve immediately with the lime wedges.
