Cut beef into thin strips.
- 100 g sugar snap peas
- 100 g carrot
- 10 g cilantro
- 50 g chinese spinach
- 50 g enoki mushrooms
- 50 g shiitake mushrooms
Cut sugar snap peas in half and carrot into bite-sized pieces. Roughly chop cilantro and cut spinach into large strips. Cut enoki mushrooms just above the root and quarter shiitakes.
- small saucepan
- cooking spoon
Cook noodles in salted boiling water, according to package instructions, for approx. 8 - 10 min. Drain and set aside.
- 800 ml beef stock
- 2 tbsp miso paste
In a large saucepan, bring stock to a boil, add miso paste, and stir well to combine.
Add chopped mushrooms and carrot to broth and cook for approx. 5 min.
In a frying pan, sauté beef in some vegetable oil over medium-high heat for approx. 4 - 6 min. until seared and brown on all sides.
Add sautéed beef, cooked udon noodles, halved sugar snap peas, Chinese spinach, and chopped cilantro to broth. Season to taste with salt and pepper. Enjoy!