Fast Ginger Glazed Beef, Prawn & Udon Noodle Salad
with Shredded Wombok & Japanese-Sesame Dressing
Sweet, sticky ginger-glazed beef strips and prawns meet a refreshing udon noodle salad tossed with crisp shredded wombok. Dressed simply in a rich Japanese sesame dressing, this dish is a quick and vibrant fusion of flavour and crunch, all ready in under 30 minutes.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
250 g
Beef Strips
1 sachet
Crispy Shallots
190 g
Peeled Prawns
(Contains: Crustaceans;)
1
Cucumber
1 packet
Ginger Paste
1 packet
Mixed Salad Leaves
1 packet
Japanese Dressing
(Contains: Sesame, Soy;)
1 packet
Sesame Dressing
(Contains: Eggs, Gluten, May contain traces of allergens, Sesame, Soy, Milk, Wheat;)
1 packet
Shredded Wombok
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Sesame, Soy, Wheat;)
1 packet
Udon Noodles
(Contains: Gluten, Wheat;)
Not included in your delivery
1 drizzle
olive oil
1 tbs
white wine vinegar
Utensils
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water.
• Cook udon noodles over medium-high heat, gently stirring with a fork to separate, until tender, 1-2 minutes.
• Drain, rinse and allow to cool slightly.
• Meanwhile, thinly slice cucumber into half-moons.
• In a small bowl, combine sesame dressing, Japanese-style dressing and the white wine vinegar. Set aside.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl and cover to keep warm.
- Return frying pan to high heat with a drizzle of olive oil.
- When oil is hot, cook beef strips and sweet soy seasoning, tossing, in batches until browned and cooked through, 1-2 minutes. Transfer to a plate.
- Remove from heat, return all beef and prawns to the pan, then add ginger paste and a splash of water, tossing to coat.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
- To the bowl with Japanese-sesame dressing, add cooked udon noodles, shredded wombok, mixed salad leaves and cucumber. Season and toss to combine.
- Divide udon noodle salad between bowls and top with ginger glazed beef and prawns. Spoon over any remaining glaze from the pan and garnish with crispy shallots. Enjoy!
