Step by step
Method
8 steps- 01
Mix the dressing ingredients, reserving the sesame seeds. Toss beef with 1 teaspoon each soy and sesame oil; marinate 15 minutes.
- 02
Make a thin omelette in a lightly oiled non-stick pan. Cool, roll and cut into fine ribbons.
- 03
Blanch spinach for 30 seconds, cool in ice water, squeeze very dry and season with 1 teaspoon of the dressing.
- 04
Cook noodles according to the packet, usually 6–7 minutes. Rinse briefly, drain well and snip twice with kitchen scissors for manageable strands.
- 05
In a large pan, cook onion, carrot, pepper and mushrooms separately with a little oil and a pinch of salt, keeping each bright and lightly crisp.
- 06
Sear the marinated beef over high heat for 2–3 minutes until just cooked.
- 07
Add noodles and dressing to the pan; toss over medium heat for 2 minutes until glossy and the sauce is absorbed.
- 08
Fold through vegetables, spinach and beef. Top with egg ribbons and sesame seeds; serve warm or at room temperature.
Cook's notes
Make it excellent
- Cooking each vegetable separately keeps colours clear and textures distinct.
- Drain the noodles thoroughly so the dressing clings instead of turning watery.
- Replace beef with firm tofu and use vegan soy sauce for a plant-based bowl.
Serve it with
Kimchi, crisp lettuce wraps and a light cucumber salad.
Store & reheat
Refrigerate up to 3 days. Loosen in a pan with a teaspoon of water and a few drops of sesame oil.
Helpful cooking questions and genuine results are welcome.