meal prep ∙ japanese noodles with hoisin sauce, vegetables and beef
time 30 minutes
ingredients for 2 servings
1 Chinese cabbage
1 half butternut
Japanese noodles (ramen)
2 pieces of beef
white sesame seeds
peel the leaves of the cabbage, leave 2 green leaves aside. wash 4-5 leaves and cut roughly in wide strips. put the wok pan on a medium heat and wok the cabbage.
peel and cut the butternut in cubes, wok with the cabbage and ginger powder, pepper and salt.
cook the Japanese noodles as told on the package and stir in the wok pan when the butternut is soft. put 4 tablespoons of hoisin sauce in the wok pan and mix well. taste if it needs more sauce, ginger powder or pepper and salt as you like.
put a pan with enough butter on a high heat. season the beef with pepper and salt on both sides. bake the beef on each side for 5 minutes or until it’s still red on the inside. cut the baked beef in strips and put it into the wok pan.
take the 2 leaves of cabbage you set aside. cut only the most green parts in small strips.
serve the dish with crispy cabbage strips and white sesame seeds.