meal prep ∙ japanese noodles with hoisin sauce, vegetables and beef

meal prep ∙ japanese noodles with hoisin sauce, vegetables and beef

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time 30 minutes

equipment

wok pan

ingredients for 2 servings

1 Chinese cabbage

1 half butternut

ginger powder

Japanese noodles (ramen)

2 pieces of beef

hoisin sauce

white sesame seeds

instructions

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.

granola ∙ inspired by The Kinfolk table

granola ∙ inspired by The Kinfolk table

soup soup soup ∙ butternut, ginger, carrots, coconut milk, coriander

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