Beef with enoki mushrooms
Preparation: 15 minutes Cooking: 8 minutes Serves: 4 Ingredients 400g fresh udon noodles 350g beef eye fillet steak, thinly sliced 200g enoki mushrooms, trimmed and separated 50g bean sprouts, trimmed 3 green onions, finely sliced diagonally 2 small red chillies, deseeded and finely chopped 1⁄3 cup fresh Vietnamese mint leaves* 1⁄2 tbsp fresh coriander leaves 4 cups chicken stock 100g Swiss brown mushrooms, thinly sliced 2 tbsp light soy sauce 1 lime, juiced 1 tbsp fish sauce 1 tbsp sesame oil
Place the noodles into a large heatproof bowl and cover with boiling water. Leave to stand for 5 minutes or until tender. Drain the noodles. Arrange the noodles in 4 deep serving bowls. Top with the sliced beef and enoki mushrooms. Set aside. Place the bean sprouts, green onions, chillies, mint and coriander into a medium bowl. Toss gently until well combined. Set aside. Bring the stock to a simmer in a medium saucepan over high heat. Stir in the mushrooms, soy sauce, lime juice and fish sauce and bring mixture to the boil. Ladle the hot soy broth over the noodles and beef in the serving bowls. Top with the bean sprout mixture, drizzle with sesame oil and serve.