recipe - Creamy Udon Noodles & Crispy Beef

Creamy Udon Noodles & Crispy Beef Sam Way Here we are with the second noodle dish in our high-protein series - a crispy beef, silken tofu and udon noodle bowl of comfort. It's easy to make, tastes indulgent, and packs over 50g of protein per serving. Try this once, and I'm sure it’ll become a staple! Full recipe below… THE RECIPE Serves 2 - 52g protein per portion Beef 2 tbsp sesame oil 350g high-quality beef mince Large knob of ginger (15g), minced 2 garlic cloves, minced 2 tbsp soy sauce 1 tsp chilli flakes 1 tsp miso paste 15 cracks of black pepper 2 tsp sesame seeds Silken Tofu 200g silken tofu 1/4 beef stock cube Salt, to taste (adjust accordingly depending on whether the stock cube has salt in it already) Other 2 heaped tsps chilli crisp (1 tsp per bowl) 2-4 spring onion greens, sliced 400g fresh udon noodles (or 150g dried) 4-6 tbsp starchy water from cooking the noodles (2-3 per portion) Toasted sesame seeds, to garnish To prepare the beef, add half of the sesame oil to a pan over a high heat, then add the beef and sear for a few minutes until browned and broken up into fine pieces. Remove from the pan and set aside. Add the finely diced shallot into the same pan with half of the sesame oil, then cook for a few minutes over a medium-high heat until translucent. Add the garlic and ginger, and cook for a few more minutes until fragrant. Add a splash of water if the garlic starts to stick to the bottom of the pan. Add the beef back into the pan, with the soy sauce, chilli flakes, miso paste, black pepper and a pinch of salt. Cook for 7-8 more minutes, until crispy and deep brown. Stir in some sesame seeds, then set aside. Whilst the beef is cooking, you can make the silken tofu base by adding all ingredients into a blender and blitzing together until completely smooth. Add the udon noodles into a pot of salted boiling water, then cook for a few minutes until softened, but not overcooked and mushy. You still want a slight bite. Reserve some of the starchy water to help thicken and emulsify the sauce when serving. Once the noodles are cooked, strain them, then serve right away. To serve in more aesthetic portions, add the silken tofu to the bottom of each bowl, then top with the hot noodles, crispy beef, spring onions, some chilli crisp, and a sprinkle of sesame seeds. Add a splash of hot pasta water on top, then mix the toppings into the noodles until emulsified, and you'll have a nice, thick sauce. This is the best way if you want to serve bowls in portions that look good. Alternatively, if you’re not worried about the presentation, an easier way is to add all the ingredients into the same pan that was previously used, then loosen it all with the starchy water and mix together until smooth and emulsified. Serve with an extra garnish of spring onions and sesame seeds.