Sriracha miso eggplant and beef with somen noodles

Name: Sriracha miso eggplant and beef with somen noodles recipe
Yield: 4
Ingredients: 1/4 cup (60ml) sriracha; 1/4 cup (80g) white (shiro) miso; 1 1/2 tbs runny honey; 1 1/2 tbs brown sugar; 2 tsp rice vinegar; 1/2 cup (125ml) sunflower oil; 400g beef sirloin steak (thick cut), room temperature; 1 (750g) eggplant, trimmed, cut into 3cm pieces; 290g packet somen noodles; 2 tbs pickled ginger, finely chopped, plus 2 tbs pickling liquid; 2 tsp sesame oil; 1/2 bunch coriander, leaves picked; Fried eschalots, to serve

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by Phoebe Wood

Oct 01, 2020

Beef noodles get a makeover here, with a miso eggplant twist.

1/4 cup (60ml) sriracha
1/4 cup (80g) white (shiro) miso
1 1/2 tbs runny honey
1 1/2 tbs brown sugar
2 tsp rice vinegar
1/2 cup (125ml) sunflower oil
400g beef sirloin steak (thick cut), room temperature
1 (750g) eggplant, trimmed, cut into 3cm pieces
290g packet somen noodles
2 tbs pickled ginger, finely chopped, plus 2 tbs pickling liquid
2 tsp sesame oil
1/2 bunch coriander, leaves picked
Fried eschalots, to serve

Method

1.

Place the sriracha, miso, honey, brown sugar, rice vinegar and 2 tbs oil in a small saucepan over low heat. Cook, stirring continuously, for 2-3 minutes until combined. Remove from the heat and set aside.
2.

Meanwhile, place 2 tbs oil in a medium heavy-based non-stick frypan over high heat. Season steak liberally all over and add to the pan. Sear for 6-7 minutes, turning halfway. Remove pan from the heat and brush steak with 2 tbs sriracha mixture. Leave to rest in the pan until ready to serve, then thinly slice.
3.

Heat a large non-stick frypan with remaining 2 tbs oil over medium-high heat. Add the eggplant and cook, tossing frequently, for 6-8 minutes until eggplant is just starting to colour. Add half of the remaining sriracha mixture to the pan and cook, tossing, for a further 2-3 minutes until the eggplant is caramelised.
4.

Cook the noodles according to packet instructions. Drain and refresh slightly.
5.

Place noodles in a bowl with pickled ginger, pickling liquid and sesame oil. Add half of the eggplant. Season to taste and toss to combine. Arrange on a serving platter. Top with remaining eggplant and sliced steak. Drizzle with remaining sriracha mixture, and scatter with coriander leaves and fried eschalots to serve.