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I’m a big fan of one pan dishes because they’re fast and they facilitate easy clean-up. Miso in this dish is used to add a bit of a Japanese flair to the dish, but it’s entirely optional as it is a pain in the ass to acquire if you aren’t in a town with a Chinese Supermarket. What’s more, it only comes in this rather large tubs that take forever to go through. Down the road, I’ll be writing an article to explain the different types of Miso, but for now, just pick up whatever strikes you fancy.
The noodles I used here at Korean glass noodles that are made from sweet potato starch. They’re readily available in most places (look for dangmyeon, dang myun, dangmyun, tang myun, or tangmyun) , but if you can’t find them, feel free to substitute whatever noodles you fancy.
Orange and Green Peppers (or red, or whatever colors you can find).
Miso paste (optional)
Cook the noodles as per directions.
Flavor the ground beef with miso and soy sauce. Remember that miso is really salty so don’t add too much! Brown the beef and set aside.
Fry up some chopped garlic, shallots, onions and peppers. Set aside.
Make the sauce by mixing the brown sugar and soy sauce together. Add a touch of sesame oil for flavour. there’s no real set amount of sauce to use as it depends on salty you like things. As with the skewer recipe, taste the sauce to get to where you like it.
Toss the sauce together with the noodles and top with the other ingredients if you want a fancy presentation. Right before serving, mix it all together.