Solo: Beef Miso Noodles

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Solo: Beef Miso Noodles

Juicy beef strips served with a sauce noodle and veggie stir fry. Topped with fresh coriander, peanuts and a squeeze of lime.

Ingredients to serve 1

  • 125g x beef strips
  • 50g x green beans – remove ends & cut in half
  • ½ x carrot
  • ½ clove x garlic – peel, grate finely & chop
  • 7½g x ginger – peel & chop finely
  • ½ tbsp x miso paste
  • 1 tbsp x boiling water (for the sauce)
  • ½ tbsp x plum sauce
  • ½ tsp x soy sauce
  • 75g x egg noodles
  • 3g x coriander – remove stalks & chop
  • ¼ x chilli – deseed & chop
  • ¼ x lime – cut into wedges
  • 10g x peanuts
  • ¼ x onion – cut into strips
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)


Step 1

Preparation: Prepare all ingredients as indicated above. Boil the kettle.

Step 2

Egg noodles: Place the egg noodles in a bowl and pour over boiling water (enough to cover). Let the noodles sit for 15 minutes until softened. Drain the water.

Step 3

Carrot: Cut into matchsticks – peel the carrot, then cut the carrot in half crossways. Now slice each piece lengthways (5mm). Finally place each piece down flat and cut lengthways again into a matchstick – about 5mm wide.

Step 4

Miso sauce: Mix together the miso paste, plum sauce and the boiling water (see quantity above for the sauce).

Step 5

Veg stir-fry: Place a large frying pan on high heat and add a drizzle of olive oil. Add the ginger, garlic and HALF the chilli and cook for 1 minute. Add the carrots, onion and green beans and sauté for 1 minute, then stir in HALF the miso sauce and cook for 3-4 minutes until cooked, but with a slight bite.

Step 6

Egg noodles: Mix the stir-fry veggies through the noodles with the soy sauce and the REST of the miso sauce.

Step 7

Beef: Season the beef generously with salt and pepper. Place the same pan you used to stir-fry the veggies back onto high heat. When hot add the beef and cook for 3 minutes until golden and cooked through.

Step 8

Serve the beef strips with the veggies and noodles and garnish with the REST of the chilli. Add a squeeze of lime and top with the peanuts and fresh coriander.