Just-Add-Water Kimchi Beef Noodle Soup

• 2 thin slices deli roast beef, cut into bite-size pieces
• 2 teaspoons soy sauce
• 1 teaspoon toasted sesame oil
• 1/4 teaspoon sugar
• 1/3 cup kimchi plus 1 teaspoon juice
• Heaping 1/2 teaspoon beef base (see Cook's Note)
• Half a package fresh udon noodles (about 3 1/2 ounces, or 100 grams), loosened to separate into individual noodles
• 1/4 cup fresh bean sprouts
• 1 scallion, greens only, thinly sliced
• 1/4 teaspoon toasted sesame seeds

1. Special equipment: a lidded 16-ounce heat-safe container
2. Put the beef, soy sauce, sesame oil and sugar in the bottom of a lidded 16-ounce heat-safe container, and mix.
3. Add in layers, in this order from the bottom up, kimchi and juice, beef base, noodles, bean sprouts, scallions and sesame seeds.
4. Secure the lid, and refrigerate until using, up to overnight.
5. When ready to eat, add boiling water to cover (about 1 cup).
6. Stir gently to loosen the layers, cover and let sit until heated through, 3 to 4 minutes.
7. Before eating, stir again to combine the ingredients.

thin slices deli roast beef, soy sauce, sesame oil, sugar, juice, beef base, fresh udon noodles, fresh bean sprouts, scallion, sesame seeds

Taken from www.foodnetwork.com/recipes/food-network-kitchens/just-add-water-kimchi-beef-noodle-soup.html (may not work)