Speedy Sesame Beef Udon Bowl with Asian Greens 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 choy sum into 3cm pieces. Mix together the oyster/soy/brown sugar (brown packet) and sesame oil.

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

Heat frypan or wok over high heat. Add a drizzle of oil and cook the mince for 3-4 minutes breaking it up with a spoon. Add the choy sum 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.

Divide noodles 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 choy sum into 3cm pieces. Mix together the oyster/soy/brown sugar (brown packet) and sesame oil.

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

Heat frypan or wok over high heat. Add a drizzle of oil and cook the mince for 3-4 minutes breaking it up with a spoon. Add the choy sum 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.

Divide noodles 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 choy sum into 3cm pieces. Mix together the oyster/soy/brown sugar (brown packet) and sesame oil.

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

Heat frypan or wok over high heat. Add a drizzle of oil and cook the mince for 3-4 minutes breaking it up with a spoon. Add the choy sum 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.

Divide noodles 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 choy sum into 3cm pieces. Mix together the oyster/soy/brown sugar (brown packet) and sesame oil.

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

Heat frypan or wok over high heat. Add a drizzle of oil and cook the mince for 3-4 minutes breaking it up with a spoon. Add the choy sum 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.

Divide noodles 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 choy sum into 3cm pieces. Mix together the oyster/soy/brown sugar (brown packet) and sesame oil.

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

Heat frypan or wok over high heat. Add a drizzle of oil and cook the mince for 3-4 minutes breaking it up with a spoon. Add the choy sum 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.

Divide noodles 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 choy sum into 3cm pieces. Mix together the oyster/soy/brown sugar (brown packet) and sesame oil.

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

Heat frypan or wok over high heat. Add a drizzle of oil and cook the mince for 3-4 minutes breaking it up with a spoon. Add the choy sum 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.

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