Wheat noodles with wakame and Korean seaweed

Taking a break from the usual, we had this noodle dish for breakfast today. The wheat noodles I used are flat but you can use other kinds of noodle — somen, ramen, udon or soba — to make this dish.

Apart from the seasonings, there are only five ingredients in this noodle dish — the wheat noodles, sukiyaki cut beef, wakame and Korean seaweed, and lightly toasted sesame seeds.

Serves 2.

Ingredients:

2 tbsps. of dried cut wakame
6 pcs. of dried Korean seaweed
80 g. of dried noodles, cooked according to package directions
sukiyaki-cut beef, as much or as little as you like, cut into thin strips
1 tbsp. of vegetable cooking oil
2 tbsps. of light soy sauce
2 tbsps. of mirin
2 tbsps. of honey
1 tbsp. of toasted sesame seeds (I used a combination of white and black sesame seeds but you can use either)

Rehydrate the wakame and Korean seaweed in warm water (see the previous entry). Tear the Korean seaweed into smaller pieces. Boil in water for about ten minutes or until soft.

Heat the cooking oil in a frying pan. Add the beef and cook briefly over very high heat, stirring to separate the pieces. Pour in the soy sauce, mirin and honey. Stir to combine. Turn off the heat. Add the noodles, drained seaweeds and sesame seeds. Toss to coat the noodles with sauce.

Divide the noodles between two bowls and serve at once.

Breakfast doesn’t have to be redundant.