Use your noodle

BEEF NOODLES GET A MAKEOVER WITH A MISO EGGPLANT TWIST

SRIRACHA MISO EGGPLANT & BEEF WITH SOMEN NOODLES

SERVES 4. PREP 10 MINS. COOK 20 MINS

INGREDIENTS

• ¼ cup (60ml) sriracha

• ¼ cup (80g) white (shiro) miso

• 1 ½ tbsp runny honey

• 1 ½ tbsp brown sugar

• 2 tsp rice vinegar

• ½ cup (125ml) sunflower oil

• 400g beef sirloin steak (thick cut), room temperature

• 1 (750g) eggplant, trimmed, cut into 3cm pieces

• 290g packet somen noodles

• 2 tbsp pickled ginger, finely chopped, plus 2 tbsp pickling liquid

• 2 tsp sesame oil

• ½ bunch coriander, leaves picked

• Fried eschalots, to serve

METHOD

1 Place the sriracha, miso, honey, brown sugar, rice vinegar and 2 tbsp oil in a small saucepan over low heat. Cook, stirring continuously, for 2-3 minutes until combined. Remove from the heat and set aside.

2 Meanwhile, place 2 tbsp oil in a medium heavy-based non-stick frypan over high heat. Season steak liberally all over and add to the pan. Sear for 6-7 minutes, turning halfway. Remove pan from the heat and brush steak with 2 tbsp sriracha mixture. Leave to rest in the pan until ready to serve, then thinly slice.

3 Heat a large non-stick frypan with remaining 2 tbsp oil over medium-high heat. Add the eggplant and cook, tossing frequently, for 6-8 minutes until eggplant is just starting to colour. Add half of the remaining sriracha mixture to the pan and cook, tossing, for a further 2-3 minutes until the eggplant is caramelised. 4 Cook the noodles according to packet instructions. Drain and refresh slightly.

5 Place noodles in a bowl with pickled ginger, pickling liquid and sesame oil. Add half of the eggplant. Season to taste and toss to combine. Arrange on a serving platter. Top with remaining eggplant and sliced steak. Drizzle with remaining sriracha mixture, and scatter with coriander leaves and fried eschalots to serve.