Ginger & Soy Beef Udon Noodles with Wombok & Sesame

Destination: Japan. Udon noodles are a Japanese comfort food, varying greatly in style and use across the country. Nagoya is known for a flattened variety called kishimen, while hakata udon is a thick, soft type from Fukuoka.

Serves 2 · 10 mins + prep

In your box

• 1 beef mince pack
• 1 ATLAS ginger & soy dressing tub
• 1 fresh udon noodle pack
• 1 wombok piece
• 1 garlic clove
• 1 spring onion bunch*

*Spring onion may be split across other dishes - please read each recipe carefully.

From your pantry

Cooking oil

Method

1. Prepare the ingredients. Always read the recipe in full before you begin. Bring a kettle or saucepan of water to the boil. Thinly slice the garlic and 1 spring onion per person, separating the whites from the greens. Roughly chop the wombok.

2. Cook the beef. Heat a splash of oil in a wok or large frying pan over high heat. Add the mince, breaking it up with a wooden spoon, and cook for 5 minutes until browned and crisp and any moisture has evaporated. Add the white part of the spring onion and cook for a further minute.

3. Blanch the noodles. Add the noodles to the boiling water for 30 seconds or until softened and separated.

4. Cook the wombok. Add the wombok to the pan with the mince and cook for 1-2 minutes or until beginning to soften. Reduce the heat to low, add the noodles and the sauce, stirring to combine and warm through.

To serve

Divide the beef noodles between serving bowls and sprinkle with the remaining spring onion.

Chef's tips

• When stir-frying mince, cook it in small batches over high heat. Overcrowd the pan and the temperature drops, which stews the meat instead of crisping it.
• The ginger and soy dressing contains soy sauce, which is salty. Taste it before adding it to the dish, then add as much or as little as you like.
• Wanna wing it? Top with coriander or crushed peanuts, or toast the sesame seeds in a dry frying pan for a nuttier flavour.

Allergens: soy, wheat, gluten, sesame, garlic, onion.

Our recipes are tested for 2 people. You may need to adjust cooking times if cooking for more or fewer.

This dish is in our Japan Cuisine Box, delivered 19th-21st September - order by Tuesday midnight →