Beef with Udon and Sun-dried Tomatoes

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Beef with Udon and Sun-dried Tomatoes 542a2adefbc0335c3026a8cb_soba.png

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100g Sun-dried tomatoes (in oil, undrained
750g Beef eye fillet
360g Hakubaku udon noodles
1 clove Garlic (crushed)
Olive oil
2tbsp Balsamic vinegar
60g Butter (softened)
1/2tsp Sambol oelek (or Chilli paste)
2tbsp Fresh basil leaves (shredded)

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Recipe By: Hakubaku

Serves 4 adults


My All-Time Favourite!! No arguments, no discussion! Made in a jiffy and fit for the fussiest guests.


Drain tomatoes over a small measuring jug; reserve the oil. Finely chop the tomatoes, then set aside. Add enough olive oil to the jug of reserved oil (if necessary), to make ¼ cup. Combine oil and vinegar in a jar; shake vinaigrette well.

Coat the beef with 2tbsp of the vinaigrette in a large bowl.
Pan-fry, grill or barbeque the beef until browned all over and cook as desired. Remove beef, cover; stand for 10 minutes. Slice the beef thinly; cover to keep warm.

Combine butter, garlic, sambal oelek (or chilli paste) and half of the tomatoes in a small bowl.
Cook noodles as per the packet instructions.
Drain, then refresh under cold running water.
Reheat the noodles by placing in hot water briefly before serving.
Drain noodles and gently toss the basil and butter mixture in a large bowl until butter is melted.

Place the noodle mixture on a large serving platter and top with the beef. Sprinkle with remaining tomatoes and drizzle with the remaining vinaigrette.
Best made just before serving.