Roasted Pumpkin, Beef & Noodle Salad

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12 Ingredients

Number of servings

800grams Kent pumpkin, cut into 8 wedges
2tablespoons red miso paste
2tablespoons vegetable oil
178grams dried somen noodles
1 bunch baby pak choy, cut crosswise into thirds
300grams beef rump steak
1tablespoons salt-reduced soy sauce
1tablespoons rice wine vinegar
2teaspoons caster sugar
2teaspoons kecap manis
1teaspoons sesame oil
1 red capsicum, halved, deseeded, thinly sliced

Nutrition per serving

26% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Miso paste and pumpkin is a perfect match in this roasted pumpkin, beef and noodle salad. Try this easy dinner recipe for a hearty, budget-friendly meal.

Method

Step 1 of 5

Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Place pumpkin on tray. Rub miso over pumpkin. Season. Drizzle with half of the vegetable oil. Bake for 30 minutes or until pumpkin is tender.

Step 2 of 5

Meanwhile, cook noodles in a saucepan of boiling water according to packet instructions, adding pak choy to pan for the last 30 seconds of cooking. Drain. Refresh under cold water, then drain. Transfer to a large bowl.

Step 3 of 5

Heat remaining vegetable oil in a large frying pan over medium-high heat. Cook beef for 3 minutes on each side for medium or until cooked to your liking. Transfer to a plate, cover loosely with foil and rest for 5 minutes. Thinly slice.

Step 4 of 5

Meanwhile, whisk soy sauce, vinegar, sugar, kecap manis and sesame oil in a small bowl.

Step 5 of 5

Add dressing, beef and capsicum to noodle mixture and toss to combine. Divide noodle mixture among bowls. Place noodle salad on plates, top with pumpkin and serve.