Noodle Soup with Teriyaki Beef and Toasted Cashews

Simmer a ginger-infused broth, sear seasoned beef fillet, glaze with honey and soy, then serve over udon noodles with cashews.

Soup Quick Beef Noodles High Protein Japanese-Inspired

Estimated Nutrition

Calories

715.4

kcal / serving

715.4 kcal total

Carbs

48.1g

per serving

48.1 g total

Fat

42.8g

per serving

42.8 g total

Protein

34.2g

per serving

34.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Soy Sauce

For the soup

Soy Sauce

For the beef glaze

GrainsCereals

100

Udon Noodles

Ready-cooked

Liquids

150

Vegetable Stock

Hot

Meat

100

Beef Fillet

NutsSeeds

pinch

Chilli Flakes

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground, to taste

tbsp

Cashew Nuts

Lightly toasted

OilsFats

Sesame Oil

Olive Oil

Other

Honey

Clear

Vegetables

2.5

Ginger

Peeled and finely sliced

Method

Combine sesame oil, 15ml soy sauce, ginger, chilli, and stock in a saucepan and bring to a boil.

Simmer the soup base for five minutes.

Rub the beef fillet with olive oil and season with salt and pepper.

Fry the beef in a hot pan for 2-3 minutes per side until cooked to preference.

Remove beef to rest and add 15ml soy sauce and honey to the hot pan.

Slice the beef thinly and toss in the pan glaze to coat.

Place noodles in a bowl, pour over the soup, and top with beef and toasted cashews.