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7cm piece fresh ginger, peeled

1 tablespoon peanut oil

500g beef mince

2 garlic cloves, crushed

½ cup mirin seasoning

1 tablespoon brown sugar

½ cup light soy sauce

1.5 liters salt-reduced chicken stock

270g packet Hakubaku Organic Soba Noodles

3 baby buk choy, halved lengthways

50g snow peas, thinly sliced lengthways

2 green onions, thinly sliced diagonally

3 soft-boiled eggs, peeled, halved, to serve

¼ teaspoon shichimi togarashi

(7 spice mix), to serve

1 Finely grate 3cm ginger. Heat oil in a large non-stick frying pan over high heat. Add mince. Cook, breaking up mince with a wooden spoon, for 4 to 5 minutes or until well browned. Add garlic and grated ginger. Cook, stirring, for 1 minute or until fragrant. Add combined mirin, sugar and half the soy sauce. Cook, stirring, over medium heat, for 2 minutes or liquid is reduced and the mixture is sticky. Remove the frying pan from heat.

2 Meanwhile, thinly slice remaining ginger. Combine stock, sliced ginger and remaining soy in a medium saucepan. Bring to the boil.

4 Divide noodles, buk choy and snow peas among serving bowls. Pour over hot broth. Top with mince mixture, onion, egg and shichimi togarashi. Serve.




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