2 tsp white sesame seeds
1 tsp cooking oil
1 tsp minced ginger
2 cloves crushed garlic
80g edamame- de-shelled & defrosted if frozen
½ cucumber- julienned
1 stalk spring onion- sliced
For the sauce:
30g miso paste
½ tbsp mirin
1 tsp maple syrup
1 tbsp rice wine vinegar
½ tbsp sesame oil
Combine all of the sauce ingredients into a small bowl and whisk until smooth. Set aside
Boil your noodles according to the packet instructions. Drain and set aside.
Heat a large skillet over medium heat. Add the sesame seeds and toast until fragrant and lightly golden. Pour the sesame seeds into a small bowl and set aside.
Add the cooking oil to the pan and place over medium-high heat. Add the minced ginger and crushed garlic, and fry for a minute. Add the MEET Beef Free Strips and toss for a further 3 minutes or until lightly golden. Add in the drained noodles, and pour over the sauce, tossing the noodles until everything is combined.
Transfer the noodles onto serving plates. Add the edamame beans and sliced cucumber on top, then scatter over with the toasted sesame seeds and sliced spring onions. Serve warm.