Beef, Miso And Sesame Noodles

• 80 ml reduced-sodium soy sauce
• 2 tablespoons miso
• 1 1/2 tablespoons sushi seasoning
• 1 tablespoon finely grated fresh ginger
• 270 g udon noodles
• 3 teaspoons vegetable oil
• 500 g beef steaks, thinly sliced (rump)
• 1 white onion, halved, thinly sliced
• 1 garlic clove, crushed
• 1 carrot, peeled, cut into matchsticks
• 3 cups shredded cabbage
• 2 tablespoons water
• 1 small shallot, thinly sliced, to serve
• 2 teaspoons sesame seeds, toasted, to serve

1. Combine soy sauce, miso paste, sushi seasoning and ginger in a bowl. Set aside.
2. Cook noodles in a saucepan of boiling water for 8 minutes or until just tender. Refresh under cold water. Drain. Set aside.
3. 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.
4. 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.

soy sauce, miso, ginger, udon noodles, vegetable oil, beef, white onion, garlic, carrot, cabbage, water, shallot, sesame seeds

Taken from www.food.com/recipe/beef-miso-and-sesame-noodles-464645 (may not work)