Warm Korean-style beef noodle salad
Warm, vibrant, and packed with goodness, this Korean-inspired salad tosses tender beef and crisp vegetables with chewy soba noodles, made with buckwheat. You can use mung bean noodles or other dried noodles, but soba noodles bring something special to this dish.
Method
Step 1
Marinate the beef in half the soy sauce, sugar and sesame oil for 20 minutes.
Step 2
In a wok, heat the vegetable oil until almost smoking. Add the beef and mushroom slices, and stir-fry for about 4 minutes until both are well cooked. Set aside in a bowl.
Step 3
Add the onion and a pinch of salt to the hot wok and stir-fry for 1 minute until soft and coloured. Add the carrot and cook for a further minute, then add the spinach and remaining sugar, soy and sesame oil. Return the beef and mushrooms to the wok and toss to heat through.
Step 4
Transfer the beef mixture to a serving plate. Quickly toss the cooked noodles in the wok with any remaining sauce to heat through, and then place on the serving plate beside the beef. Sprinkle with sesame seeds and pine nuts and serve.
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