Asian Minced Beef & Crunchy Veg Soba Noodle Bowl

Add the soba noodles (use suggested amount) to the saucepan of boiling water and cook for 4 minutes, or until ‘al dente’. Drain and refresh under cold water. TIP: Refreshing the noodles under cold water stops the cooking process and prevents them from becoming gluggy. Set aside in a large bowl to cool.

While the soba noodles are cooling, combine the oyster sauce, 1/2 the soy sauce, 1/2 the rice wine vinegar and 1/2 the sesame oil (if using) in a small bowl.

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the beef mince to the pan and break up with a spoon. Cook, stirring regularly, for 4-5 minutes, or until browned. Remove from the pan and set aside on a plate. Return the pan to a medium-high heat and add the oyster sauce mixture, garlic and spring onion (the white parts) to the pan and cook for 1-2 minutes, or until the sauce has slightly reduced and the onions are tender. Return the beef to the pan and cook for a further 1-2 minutes, or until well coated.

Add the carrot, spring onion (green parts), cucumber, mint (reserve some leaves for the garnish) and shredded red cabbage to the bowl with the soba noodles. Add the remaining soy sauce, rice wine vinegar and sesame oil to the bowl and toss to coat.