Name: Sesame beef, edamame and kimchi noodles for one
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: 90g soba noodles; 1 teaspoon vegetable oil; 150g beef rump steak, cut into 5mm slices; 2 teaspoons soy sauce; 2 teaspoons gochujang (Korean chilli paste); 2 teaspoons honey; 1 teaspoon rice wine vinegar; 1 teaspoon sesame oil; 1 green onion, finely sliced; 1 small carrot, shredded; 1/3 cup frozen shelled edamame (soy beans); 1/2 cup kimchi, drained, sliced, plus extra to serve

If you’re feeling like a quick and easy Asian-inspired dinner but only need to cook for one, don’t give in to takeout. Whip up this delicious sesame beef, edamame and kimchi noodles. They’ll satisfy your pallet and keep you fuller for longer.

Ingredients

90g soba noodles

1 teaspoon vegetable oil

150g beef rump steak, cut into 5mm slices

2 teaspoons soy sauce

2 teaspoons gochujang (Korean chilli paste)

2 teaspoons honey

1 teaspoon rice wine vinegar

1 teaspoon sesame oil

1 green onion, finely sliced

1 small carrot, shredded

1/3 cup frozen shelled edamame (soy beans)

1/2 cup kimchi, drained, sliced, plus extra to serve

Method

Step 1

In a large saucepan of boiling salted water, cook noodles following packet instructions. Drain, set aside.

Step 2

Heat oil in a medium frying pan on high heat. Stir-fry beef for 1–2 minutes, until browned. Remove beef from pan.

Step 3

Mix soy sauce, gochujang, honey, vinegar and sesame oil in a jug.

Step 4

In the same pan, stir-fry the green onion for 30 seconds. Add carrot and edamame, cook for 1 minute. Add sauce mixture, bring to a simmer, then return beef to the pan with the noodles and kimchi. Toss for 1 minute to heat. Serve with extra kimchi.

*(Photography: Tim Roberts | Styling: Michele Cranston)*

Senior food editor Sarah Murphy Senior food editor

Sarah Murphy is a Senior Food Editor who has worked across leading Australian food magazines since 2010. She holds a Bachelor of Communications (Advertising and Public Relations) and has contributed to magazines including delicious., The Australian Women’s Weekly Food, Super Food Ideas and Woman’s Day. Sarah has also worked across multiple cookbooks for delicious. magazine and The Australian Women’s Weekly Cookbooks. Currently, Sarah is the Senior Food Editor for Better Homes and Gardens Magazine and oversees all food content, creating and developing achievable recipes for readers that still excite and impress.

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