Beef, Miso and Sesame Noodles

JustJanS's Note:

From the Taste site. I have all the ingredients on hand to make this soon.. Sushi seasoning is a vinegar, sugar salt mix we buy here in bottles at most supermarkets.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 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

Directions:

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.