500g Scotch Beef steak mince
1 tbsp. vegetable oil
200g egg noodles
4 Pak Choi
1 tbsp. miso paste
1 tbsp. chilli paste
2 tbsp. toasted sesame seeds
4 cloves of garlic, finely chopped
1 inch piece of ginger, finely chopped
Bunch of spring onions, finely sliced
Bunch of coriander, chopped

  1. Mix the mince in a bowl with half the garlic, half the coriander, half the sesame seeds, half the spring onions, all the ginger and some seasoning. Shape into 9 meatballs.
  2. Fry the meatballs in oil for 6 – 8 minutes until nicely browned. Place the water in a large heated saucepan and dissolve the pastes along with the remaining chopped garlic.
  3. Slice the ends off the Pak Choi, halve down the centre and add to the broth with the noodles and meatballs. Bring to a boil, then put a lid on and simmer for 5 minutes until everything is softened and the meatballs are cooked through.
  4. Ladle the broth into bowls and serve with a scattering of the sesame seeds, spring onions, coriander and fresh chilli.

Recipe Video