Udon Noodles with Beef and Honey Carrots

Ingredients

• 500 g beef fillet
• 1 Garlic clove
• 10 g ginger (1 piece)
• 4 tbsp soy sauce
• 2 tbsp liquid honey
• 300 g baby carrots
• 300 g Sugar snap peas
• 200 g baby spinach
• 4 Spring Onions
• 250 g Udon noodles
• Salt
• 2 tbsp sesame oil
• Pepper

Instructions

1. 1.

   Rinse the beef fillet under cold water, pat dry and slice into thin strips.

2. 2.

   Peel and finely chop the garlic and ginger; mix with 3 tbsp soy sauce and honey and add to the meat. Cover and marinate in the refrigerator for 2 hours.

3. 3.

   Meanwhile, peel and trim the carrots. Wash the sugar snap peas and cut them diagonally in half. Rinse the spinach and dry it by spinning. Wash the spring onions, trim them and slice them diagonally into rings.

4. 4.

   Cook the noodles in salted water according to package instructions until al dente.

5. 5.

   Heat oil in a wok. Fry the meat over high heat in portions for 1–2 minutes, pushing it to the side.

6. 6.

   Add the carrots and sugar snap peas to the wok and stir-fry for 3 minutes. Mix with the meat, then add spinach and spring onions and cook for another 1–2 minutes until done.

7. 7.

   Drain the noodles, let them dry slightly, season with remaining soy sauce, salt, and pepper.

8. 8.