Green Tea Soba Noodles with Ginger Beef & Edamame

Method

1. Combine ginger, tamari, mirin, sake and sugar in a bowl; add beef and mix. Refrigerate for 1-2 hours for flavours to develop.
2. Preheat a teppanyaki plate or frying pan on a medium high heat, Induction setting 5-6. Remove the meat from the marinade and pat dry; drizzle lightly with the oil. Place on the preheated pan and quickly sear beef on all sides until golden.
3. Place the fillet on a baking tray and insert the core temperature probe into the centre of the fillet. Select the slow roast mode on the Wolf Convection Steam oven, set to medium rare 53℃, or to your preferred level of doneness. The cooking time will take 2.5-3.5 hours, depending on what you choose.
4. To prepare the noodles, bring a medium pan of unsalted water to the boil. Add noodles, cook for 5 minutes, or until just tender; drain well. If not using straight away, add to a bowl of chilled water for a minute or two to chill, then drain again & set aside.
5. In a medium saucepan combine broth ingredients; bring to a simmer and cook for 5 mins.
6. Pour boiling water over edamame; leave for 3-4 minutes. Drain then plunge into a bowl of chilled water; drain. Repeat for the zucchini.
7. When the beef fillet is ready, remove from the oven. There is no real need to rest the meat when using the slow roast function. Carve meat into thin slices. Reheat noodles if necessary. Divide noodles between 6 bowls, twirling to arrange a nice mound in the centre of the bowl. Add zucchini in small bundles, then scatter over the blanched edamame. Arrange the beef slices on top of the noodles.
8. Gently ladle about ½ cup of broth into the base of each bowl, surrounding the noodles. Garnish with spring onions, and the perilla leaves if using and serve immediately.

Recipe Notes

This is a delicate but satisfying warm meal. In summer you can also serve the noodles and broth chilled, topped with the warm roast beef for a refreshing light summer meal.
If you can't find green tea soba, just use regular soba noodles.
Noodles can be pre-cooked then reheated quickly by covering with boiling water for a couple of minutes then draining again.
Shelled edamame are readily available frozen from supermarkets and Asian food stores. Add other green vegetables if you like, such as broccoli or spinach for extra nutrients.

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Recipe Created By: Janelle Holston