Serves: 4

Style: Soup

Difficulty: Easy

Ingredients

500g Rump steak (remove fat)
270g Hakubaku udon noodles
30g Baby spinach leaves
100g Enoki mushrooms (remove stems)
1/3 cup Teriyaki sauce
3tsp Sesame oil
2 Spring onions (finely sliced, diagonally)

Teriyaki Steak, Enoki Mushrooms, Spinach and Udon Noodles

Method

STEP ONE:TERIYAKI STEAK
In a bowl, place the steak with 2 tbsp of the teriyaki sauce.
Toss to coat, then allow to stand at room temperature for 5 minutes.
Heat a lightly oil frying pan over high heat.
Add the steak and cook to your liking(for medium rare, 2-3 minutes on each side)
Remove from heat and place on a plate.
Loosely cover with foil and allow to rest for 5 minutes.

STEP TWO:UDON NOODLES
Cook the noodles according to packet instructions.
Drain well.

STEP THREE:SOUP
In the udon cooking pan, place the remaining teriyaki sauce and 2 cups of water.
Bring to the boil then remove from heat.
Stir in the sesame oil and the udon noodles.
Remove noodles (using tongs) and divide them between 4 serving bowls.

STEP FOUR:SERVING
Slice the steak thinly, then place on top of noodles along with the baby spinach leaves.
Dip the enoki mushrooms into the soup (using tongs), then place along side the steak and baby spinach.
Ladle the soup on top and garnish with the spring onion.

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