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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.

SoupQuickBeefNoodlesHigh ProteinJapanese-Inspired

Estimated Nutrition

Per Serving Total
Calories 715.4 kcals 715.4 kcals
Carbohydrates 48.1 grams 48.1 grams
Fat 42.8 grams 42.8 grams
Protein 34.2 grams 34.2 grams
Cook Time
15 mins
Produces
1 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
15
ml
Soy Sauce
For the soup
15
ml
Soy Sauce
For the beef glaze
GrainsCereals
100
g
Udon Noodles
Ready-cooked
Liquids
150
ml
Vegetable Stock
Hot
Meat
100
g
Beef Fillet
NutsSeeds
1
pinch
Chilli Flakes
1
pinch
Salt
To taste
1
pinch
Black Pepper
Freshly ground, to taste
1
tbsp
Cashew Nuts
Lightly toasted
OilsFats
15
ml
Sesame Oil
15
ml
Olive Oil
Other
15
ml
Honey
Clear
Vegetables
2.5
cm
Ginger
Peeled and finely sliced

Steps

  • 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.