- Cooking time
- 15 mins
- Preparation time
- 10 mins
- 150g (5oz) Japanese soba or rice noodles
- 650ml (22fl oz) beef stock
- Pinch Chinese five-spice powder
- 4tbsp mirin or sweet sherry
- 2-3tbsp dark Japanese soy sauce
- 2 large organic carrots, scrubbed and cut into matchsticks
- 1 long red chilli, thinly sliced
- 12 fresh shiitake mushrooms, sliced
- 250g (8oz) beef fillet
- 3 spring onions, diagonally sliced
- 120g (4oz) mange tout, trimmed
- Handful bean sprouts, to serve
- Coriander leaves, to serve
- Lime wedges, to serve
- Cook the noodles in a large pan of boiling salted water, following the packet instructions. Drain well, refresh in cold water, then leave the noodles in the water until ready to serve.
- Bring the beef stock to the boil in a large saucepan. Add the five spice, mirin, soy sauce, carrots, chilli and mushrooms, then bring back to the boil. Reduce the heat a little and simmer gently for 5 minutes.
- Heat a griddle pan or heavy frying pan over a high heat and sear the beef fillet. Cook for about 2 minutes each side; it should be rare. Add the spring onions and mange tout to the boiling stock.
- Drain the noodles and divide them between 4 deep bowls. Thinly slice the beef and divide between the bowls. Pour the boiling stock and vegetables over the beef, garnish with the bean sprouts and coriander, and serve with the lime wedges.
Slice the beef as thinly as possible so the heat from the broth cooks the meat a little more.