250g/8 ozdried medium egg noodles/Yakisoba noodles
1tbspvegetable oil
salt
300g/10 ozlean steak such as sirloin or rump
100g/1 cupwhite cabbagechopped into bite-sized pieces
100g/1 cupshiitake mushrooms or button mushroomsor a mix of both
1carrotjulienned
4green onions, green parts cut into 2 inch pieces, white parts chopped
3tbspsoy sauce
2tbspmirinor dry sherry
1tbsptsuyu/dashi stock or Worcestershire sauce
1tspsesame oil
Instructions
Prepare the vegetables by finely slicing the cabbage and cutting the carrot into thin matchsticks. Remove the stems from large shiitake mushrooms as they tend to get a bit woodsy and trim the stem for the small ones, then cut the mushrooms into bite-sized pieces or leave the small ones whole. Finally, cut the steak into thin into bite-sized pieces and season with salt.
Mix the soy sauce, mirin and dashi stock to make the sauce and set aside till needed.
Cook the noodles according to package instructions. Rinse after cooking.
Meanwhile in a wok or a large pan, heat the oil and cook the steak until sealed on the outside, then add the vegetables together with the sliced white parts of the green onions and continue stir frying for 5-7 minutes until cooked but still firm to the bite. The vegetables will reduce in volume by a half.
Add the noodles and the green onions to the pan, then add the prepared sauce, toss to combine and heat through for 2-3 minutes. Drizzle with sesame oil before serving.
Notes
You can use dried shiitake mushrooms, which are easier to source. Simply pour boiling water over them and let them rehydrate for 20-30 minutes, then use as fresh. Always remove the stems from dried mushrooms.