Toad Hall Gardens

Fine, organic produce from Bloomington, Indiana

Miso Butter Stir Fry with Long Life Noodles

Long Life Noodles (Yi Mein) are traditionally served at celebrations like birthdays. We just love the way they taste, especially coated with this delicious miso butter. B-Town International Market has many frozen Chinese noodles that work beautifully in this recipe.

Serves: 4 • Prep Time: 20 minutes • Cook Time: 30 minutes

Ingredients

  • Steak for 4
  • Long Life (Yi Mein) or other Chinese noodles
  • 12 ounces Green Beans, Snow Peas, or Sugar Peas
  • 1 cup shredded Carrots
  • 3 Green Onions
  • 4 Tablespoons Unsalted Butter (1/2 stick)
  • 2 Tablespoons Miso Paste
  • 3-4 inch piece of Ginger
  • 4 cloves Garlic
  • 1/3 cup Roasted, Salted Cashews
  • 1/4 cup Soy Sauce

Instructions

  1. Soften the butter in a small bowl, either by leaving it at room temperature or by microwaving at 30% power until just soft. Use a fork to blend the miso paste into the butter until smooth.
  2. Cut the beans or peas into bite-sized pieces.
  3. Thinly slice the green onions and keep the whites and light greens separate from the dark greens.
  4. Mince the garlic.
  5. Roughly chop the cashews.
  6. Use a spoon to scrape the skin off of the ginger. Grate the ginger.
  7. Season the steaks with salt and pepper. Heat a tablespoon of oil in a skillet on medium. Cook the steak until browned and finished to your taste, flipping once. Transfer steak to a cutting board to rest.
  8. Bring a large pot of water to boil and cook the long life noodles according to package directions, drain, run a bit of cool water over them and set aside.
  9. While the noodles cook, heat a tablespoon of oil in the skillet. Saute garlic, ginger, scallion white and light greens, carrots, and beans/peas until crisp-tender.
  10. Add soy sauce, miso butter, long life noodles to skillet and toss to coat. Season to taste with pepper.
  11. Thinly slice steaks. Plate the stir fry and top with steak slices, cashews, and scallion dark greens.