Name: Udon noodles with beef and tomato
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 800 gram fresh udon noodles; 2 tablespoon peanut oil; 600 gram minced beef; 2 tablespoon chinese cooking wine (shao hsing); 4 centimetre piece fresh ginger (20g), grated finely; 2 clove garlic, crushed; 4 green onions, sliced thinly; 1/3 cup (80ml) hoisin sauce; 1 tablespoon japanese soy sauce; 1 tablespoon tomato paste; 1 1/2 cup (325ml) chicken stock; 2 tomatoes (440g); 1/2 cup loosely packed fresh coriander leaves

Ingredients

800 gram fresh udon noodles

2 tablespoon peanut oil

600 gram minced beef

2 tablespoon chinese cooking wine (shao hsing)

4 centimetre piece fresh ginger (20g), grated finely

2 clove garlic, crushed

4 green onions, sliced thinly

1/3 cup (80ml) hoisin sauce

1 tablespoon japanese soy sauce

1 tablespoon tomato paste

1 1/2 cup (325ml) chicken stock

2 tomatoes (440g)

1/2 cup loosely packed fresh coriander leaves

Method

1.Place noodles in large heatproof bowl, cover with boiling water; separate with fork, drain.

2.Heat half the oil in wok; stir-fry beef until browned. Add cooking wine; stir-fry until liquid has evaporated. Remove from wok.

3.Heat remaining oil in wok; stir-fry ginger, garlic and onion until fragrant. Return beef to wok with sauces, paste and stock; bring to the boil. Simmer, stirring occasionally, until sauce thickens slightly.

4.Meanwhile, cut tomatoes in half; remove seeds and thinly slice flesh.

5.Add noodles and tomato to wok; stir-fry until hot, season to taste. Serve noodles sprinkled with coriander.

Place coriander leaves in a bowl of iced water, this will stop them from wilting. Cover noodles with boiling water in heatproof bowl, separating with a fork. Drain noodles. Stir-fry the beef in hot wok until browned, breaking up the lumps with a wooden spoon. Cut the tomatoes in half; scoop the seeds out with a spoon.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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