This noodle dish originated from a famous Australia food magazine - Superfood Ideas, but this recipe is somewhat far from the original. I made a few tweaks to the recipe because I find the original a little too dry to my liking.
The most challenging part is to get the beef cooked to the right texture and it took me a few attempts before I got it right.
Ingredients:
- 300 gm soba (pre-cooked)
- 300 to 400 gm lean beef (sliced)
- 100 gm beansprout (tail and head removed)
- Teriyaki sauce
- 2 cloves of garlic (diced)
- Freshly ground black pepper
Preparation:
- Marinate the beef with 3 tablespoon of teriyaki sauce for at least 1 hour
- Heat oil in wok and add in garlic
- Using high heat, quickly stir-fry beef until 80% done and set aside
- Add 1/2 cup of teriyaki sauce to the same wok and bring it to boil
- Add soba to the boiling teriyaki sauce and mix evenly
- Stir in the beansprout and let it cook
- Put the beef back into the wok and stir-fry a little ensuring that it doesn't overcook
- Quickly grind some black pepper over the noodles and mix evenly
- Top with some Japanese seaweed before serving (optional)
Number of Servings: 4
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