Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]
Your best year yet for just $21 a month. Plus our brand NEW App arrives early January! See terms.
Join now
Photo of Udon noodles with beef, tamari and sugar snap peas by WW

Udon noodles with beef, tamari and sugar snap peas

8
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Moderate
This tamari beef noodle dish is quick to prepare and tastes great.

Ingredients

Fresh ginger

2 tsp, grated

Soy sauce

¼ cup(s), tamari (60ml)

Mirin seasoning

¼ cup(s), (60ml)

Beef rump steak, raw

450 g, (500g fat trimmed), thinly sliced

Sunflower oil

1 tbs

Red onion

1 medium, cut into thin wedges

Carrot(s)

1 large, cut into matchsticks

Broccolini

1 bunch(es), trimmed, cut into 5cm lengths

Sugar snap peas

200 g, trimmed

Cooked soba noodles

400 g

Green shallot(s)

3 individual, thinly sliced

Instructions

  1. Place ginger and half of both the tamari and mirin in a shallow glass or ceramic dish. Add beef and stir to coat. Set aside. Place remaining tamari and mirin in a small bowl.
  2. Heat a wok over high heat for 1 minute. Add half the oil and heat for 30 seconds. Stir-fry beef, in batches, for 2–3 minutes or until browned. Transfer to a bowl.
  3. Reheat wok over high heat. Add remaining oil and heat for 30 seconds. Stir-fry onion and carrot for 1–2 minutes or until softened. Add broccolini, sugar snap peas and 2 tablespoons cold water. Stir-fry for 2–3 minutes or until vegetables are tender.
  4. Return beef to wok with noodles and tamari mixture. Stir-fry for 2 minutes or until heated through. Serve topped with shallots.

Notes

Mirin is a sweet, low-alcohol Japanese wine made from rice. It is sold in the Asian section of most supermarkets or Asian grocery stores.

You might like

You might like