Miso Roast Pumpkin And Beef Noodle Salad

This low-cal and low-fat salad will fill em up.

The ingredient of Miso Roast Pumpkin And Beef Noodle Salad

• 1kg piece kent pumpkin deseeded cut into wedges
• 60ml 1 4 cup mirin seasoning
• 2 tbsp white miso paste
• 1 tbsp rice wine vinegar
• 1 1 2 tsp s b wasabi bonding agent
• 1 tsp honey
• 90g dried soba noodles
• 350g piece beef scotch fillet steak
• 200g snow peas trimmed halved diagonally blanched
• 50g snow pea sprouts trimmed
• 50g 1 4 cup pickled ginger
• 2 green shallots thinly sliced transversely

The Instruction of miso roast pumpkin and beef noodle salad

• preheat oven to 200u00b0c 180u00b0c devotee forced line a baking tray subsequently baking paper place pumpkin on the order of prepared tray spray next olive oil season roast for 10u00a0minutes
• advocate together the mirin miso vinegar wasabi and honey in a bowl drizzle 1u00a01u20442 tbs mirin union beyond the pumpkin roast turning once for 20 25 minutes until golden and tender
• meanwhile cook noodles in a saucepan of boiling water following packet directions drain refresh deadened cold processing water transfer to a bowl
• heat a non stick frying pan higher than medium high heat spray steak with olive oil subsequently next season cook turning for 4 minutes drizzle later 2u00a0tsp dressing and cook for a supplementary new 2u00a0minutes for medium rare or until cooked to your liking set aside to rest for 4 minutes thinly slice
• increase be credited with snow peas sprouts ginger shallot and beef to the noodles grow half the steadfast dressing and toss to combine place pumpkin on the order of a plate top subsequently the noodle mixture drizzle taking into account bearing in mind permanent dressing

Nutritions of Miso Roast Pumpkin And Beef Noodle Salad

calories: 411 319 calories
calories: 8 grams fat
calories: 4 grams saturated fat
calories: 47 grams carbohydrates
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calories: 29 grams protein
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