Leftover beef miso udon

Leftover beef miso udon

This easy beef udon noodle dish turns leftover brisket into a brand new meal. It’s packed with flavour from mirin, soy and miso.

Leftover beef miso udon

Start this recipe by making this simple slow-cooked beef brisket – it’s meltingly tender and rich with onion, ale and bay. Portion it out and freeze what you don’t use immediately and you’ll have some great future meals ready at short notice. Use a quarter of it for this hearty weeknight dinner, with udon noodles, mushrooms and cabbage.

  • Serves icon Serves 2
  • Time icon Hands on time 30 minutes

This easy beef udon noodle dish turns leftover brisket into a brand new meal. It’s packed with flavour from mirin, soy and miso.

Start this recipe by making this simple slow-cooked beef brisket – it’s meltingly tender and rich with onion, ale and bay. Portion it out and freeze what you don’t use immediately and you’ll have some great future meals ready at short notice. Use a quarter of it for this hearty weeknight dinner, with udon noodles, mushrooms and cabbage.

Nutrition: per serving

Calories
754kcals
Fat
28g (11.2g saturates)
Protein
54g
Carbohydrates
72g (8.6g sugars)
Fibre
2.8g
Salt
2.4g

Ingredients

  • 100g cabbage, shredded
  • 100g mushrooms, sliced
  • Vegetable oil for frying
  • 1 tbsp brown miso paste
  • 1 tsp dark soy sauce
  • 1 tsp mirin
  • 60ml water
  • 10g finely grated ginger
  • 2 crushed garlic cloves
  • 1 sliced red chilli
  • 400g leftover brisket beef, shredded (from this recipe)
  • 400g fresh udon noodles
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. In a large frying pan, fry the shredded cabbage and sliced mushrooms in a dash of oil until tender.
  2. In a bowl, mix the miso paste, soy sauce, mirin and water. Add the grated ginger, garlic and red chilli to the pan.
  3. Stir-fry for a minute, then add the leftover beef. Once heated through, add fresh udon noodles and the miso sauce. Cook, stirring, until well coated and hot throughout.

Nutrition

Calories
754kcals
Fat
28g (11.2g saturates)
Protein
54g
Carbohydrates
72g (8.6g sugars)
Fibre
2.8g
Salt
2.4g

delicious. tips

  1. As the leftover beef is already seasoned, adjust the seasoning of the recipe to taste. Because soy and miso are quite salty, you probably won’t need to add any salt.

Buy ingredients online

Recipe By

Emily Gussin

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Slow cooked beef recipes

Leftover beef ragù rigatoni

This ragù is made with leftover roast brisket, making it...

Save recipe icon Save recipe icon Save recipe

Chilli recipes

Leftover beef and bean chilli

Using leftover slow-cooked brisket in this chilli fast-tracks the flavour,...

Save recipe icon Save recipe icon Save recipe

Dinner ideas for two

Beef enchiladas

Looking for a way to use up weekend leftovers? Transform...

Save recipe icon Save recipe icon Save recipe

Lunch recipes to take to work

Beef banh mi with pickled veg

Banh mi is the Vietnamese take on a sandwich recipe....

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.