Sesame Beef Udon Bowl with Pak Choy and Cashews

Bring a medium pot of water to boil. Add the udon noodles and cook for 4-5 minutes until tender. Once tender, drain and set aside.

Slice spring onion. Finely slice carrot. Cut pak choy into 3cm pieces. Mix together the oyster-soy-brown sugar sauce and sesame oil.

Heat a small pan over medium heat and add the cashew nuts. Toast for 2-3 minutes until golden.

Tip! Keep the cashews moving in the pan to avoid burning them.

Heat frypan or wok over high heat. Add a drizzle of oil and cook the beef mince for 3-4 minutes breaking it up with a spoon. Add the pak choy and carrot and stir fry a further minute. Add the noodles and sauce and cook for a further few minutes until sauce clings to the noodles. Stir through half of the spring onions.

Tip! If the noodles have stuck together a rinse under warm water will loosen them.

Divide amongst bowls and garnish with the remaining spring onion and cashews.

Bring a medium pot of water to boil. Add the udon noodles and cook for 4-5 minutes until tender. Once tender, drain and set aside.

Slice spring onion. Finely slice carrot. Cut pak choy into 3cm pieces. Mix together the oyster-soy-brown sugar sauce and sesame oil.

Heat a small pan over medium heat and add the cashew nuts. Toast for 2-3 minutes until golden.

Tip! Keep the cashews moving in the pan to avoid burning them.

Heat frypan or wok over high heat. Add a drizzle of oil and cook the beef mince for 3-4 minutes breaking it up with a spoon. Add the pak choy and carrot and stir fry a further minute. Add the noodles and sauce and cook for a further few minutes until sauce clings to the noodles. Stir through half of the spring onions.

Tip! If the noodles have stuck together a rinse under warm water will loosen them.

Divide amongst bowls and garnish with the remaining spring onion and cashews.