Warm beef noodle salad
This super-simple noodle dish is great served up with some summer tomatoes, and the beef can easily be replaced with pork, chicken or prawns.
Ingredients
120g beef fillet, sinew trimmed and cut into thin strips
2 tbsp soy sauce
2 tbsp sugar
2 tbsp sesame oil
4 dried Chinese mushrooms
½ bunch English spinach, washed
120g dried soba noodles
1 tbsp vegetable oil
1small white onion, sliced
sea salt
1 carrot, julienned
1 shallot (spring onion), green part only, julienned
1 tsp sesame seeds, toasted
1 tsp pine nuts, toasted and crushed
Method
1. Place the beef strips in a bowl with half the soy sauce, half the sugar and half the sesame oil. Toss to coat well, then leave to marinate for at least 20 minutes.
2. Soak the Chinese mushrooms for 30 minutes in several changes of water. Squeeze out the moisture and slice.
3. Blanch spinach in boiling water for 1 minute, then refresh in iced water and drain. Next, cook soba noodles in boiling water until tender, then refresh in iced water.
4. Heat the vegetable oil in a wok over high heat until almost smoking. Add the beef and sliced mushrooms and stir-fry for about 4 minutes until both are well cooked. Set aside in a bowl.
5.Add the white onion and a pinch of sea salt to the hot wok and stir-fry for 1 minute until soft and coloured. Add the carrot and cook for a further 1 minute, then add the spinach and remaining soy sauce, sugar and sesame oil. Return the beef and mushroom to the vegetable mix in the wok and toss to heat through.
6. Transfer the beef mixture to a serving plate. Quickly toss the cooked noodles in the wok with any remaining sauce to heat through, then place on the serving plate with the beef. Place shallot on top, sprinkle with sesame seeds and pine nut and serve immediately.
Find more of Neil Perry's recipes in the Good Food Favourite Recipes cookbook.
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Neil Perry is a restaurateur, chef and former Good Weekend columnist.
