This Japanese inspired Green Tea Soba Noodles with Ginger Beef and Edamame recipe will take you to another world. Steaming broth, noodles and ginger beef are a perfect combination of flavour and texture. Garnish with spring onions and shiso leaves and serve immediately.
Green Tea Soba Noodles with Ginger Beef and Edamame Recipe
Serves 6
Prep time: 30 mins + marinating time
Cooking time: 3 hours
Ingredients:
2 tbsp ginger, finely julienned
¼ cup (60 mL) tamari or soy sauce
1 tbsp mirin
1 tbsp sake
2 tsp sugar
1 x 800g beef eye fillet, trimmed
1 tbsp grapeseed oil
280g green tea or plain soba noodles
150g frozen edamame
2 zucchinis, cut into thin julienne
2 green shallots, thinly sliced diagonally
Fresh baby perilla (shiso) leaves, optional, for serving
For the Broth
4 x 7g sachets instant dashi powder or ¼ cup dashi soup paste
2 tbsp ginger, finely julienned
100ml soy sauce
¼ cup (60 ml) mirin
2 tbsp sake
3 tsp sugar
4 cups (1L) water
Method:
Combine ginger, tamari, mirin, sake and sugar in a bowl. Mix, then coat beef fillet with marinade mixture. Refrigerate for 1-2 hours so flavours can develop.
Preheat a teppanyaki plate or frying pan on a medium-high heat (induction setting 5-6). Remove the meat from the marinade mix and pat dry; drizzle lightly with grapeseed oil. Place on the preheated pan and quickly sear beef on all sides until browned.
Place the beef fillet on a baking tray and insert a core temperature probe into the centre of the fillet. Select the slow roast mode on the Wolf Convection Steam Oven and set to medium rare 53ºC, or to your preferred level of doneness. The cooking time will take 2.5 – 3.5 hours, depending on the setting you choose.
To prepare the noodles, bring a medium pan of unsalted water to the boil. Add noodles, cook for 5 minutes or until just tender; drain well. If not using straight away, add to a bowl of chilled water for a minute or two, then drain again and set aside.
In a medium saucepan, combine broth ingredients; bring to a simmer and cook for 5 minutes.
Pour boiling water over edamame; leave for 3-4 minutes. Drain, then plunge in a bowl of chilled water; drain again. Repeat for the zucchini.
When the beef fillet is ready, remove from the oven. There is no need to rest the meat when using the Slow Roast function. Carve the beef into thin slices; reheat noodles if necessary.
Divide noodles between six bowls, twirling to arrange a nice mound in the centre of the bowl. Add zucchini in small bundles, then scatter over the blanched edamame. Arrange the beef slices on top of the noodles.
Gently ladle about ½ cup of broth into each bowl, surrounding the noodles. Garnish with spring onions and the perilla leaves (if using) and serve immediately.
Smart Tips:
For a refreshing, light summer meal, serve the noodles and broth chilled, topped with the warm roast beef
For a faster option: marinade and sear the beef fillet as directed. Preheat the oven to 150ºC and set the core temperature probe to 53ºC for rare, or to your preferred degree of doneness. Cook for around 20 minutes; rest for 10 minutes before slicing.
Shelled edamame is readily available frozen from supermarkets and Asian food stores. Add other green vegetables if you like, such as broccoli or spinach for extra nutrients.
Recipe from Winnings Appliances, leading kitchen and laundry specialist. Image Credits: photographer Alan Benson and food stylist Emma Knowles.
