270g Hakubaku Soba Noodles
450g beef sirloin or fillet (2 pieces)
½ lime (juice and zest)
1 tbsp fish sauce
½ tbsp sesame oil
2 tsp castor sugar
2 l large red chillies (seeded, finely diced)
1 handful coriander leaves (or Thai basil)
150g snow peas
1 bunch Bok Choy
½ tbsp sesame oil (for stir-frying)
4 spring onions (finely sliced)
• ½ cup light soy sauce
• 1 tsp fresh ginger (grated)
Soba Noodle Beef Stir-fry
Marinate beef with soy sauce and ginger for ½ hour, covered at room temperature (turn meat halfway through).
In a jar (with lid) combine lime juice, fish sauce, sesame oil and sugar. Close, shake to mix.
Heat wok or frying pan, add sesame oil.
Place meat in wok (reserve marinade liquid). Cook meat until caramelised all over, for 10-12 mins. Set aside to rest under loose foil cover.
Bring saucepan of water to boil, cooking noodles as per packet instructions.
In another saucepan add 2 tbsp of marinade with the liquid in mixing jar, heat through for about 1 min to reduce, set aside.
Wipe wok, add a few drops of new oil, stir-fry snow peas for 1 min. Add chilli and bok choy, cook for 2 mins.
Slice beef thinly, strain noodles. Return meat and noodles to wok, stir through spring onions, lime zest and coriander.
Serve in bowls, spooning over hot liquid from other saucepan