Put a large pan of salted water on to boil. Peel the ginger and grate it into a medium-sized dish or bowl. Peel and grate in the garlic (or crush it and add it to the bowl). Measure out 1 level tbsp brown rice miso and add to the bowl with 1 tbsp tamari (keep the rest of the tamari for later).
Stir the miso mix together to make a marinade. Add the beef stir-fry strips and stir to coat them in the marinade. Set aside to soak while you prepare the veg.
Trim the root and top 3cm off the leek. Slice a cross into the top of it, open it out and rinse out any grit. Finely slice it. Peel and slice the carrot into batons about as long as your little finger. Thickly slice the mushrooms. Trim the dry ends off the cavolo nero, then finely shred the leaves.
The water should be boiling by now. Add half the pack of udon noodles, bring the pan back to a simmer and cook for 8 mins.
While the noodles simmer, put a wok or deep frying pan on a high heat and warm it for 2 mins. Add ½ tbsp oil and the beef stir-fry strips (keep any marinade left in the dish for later). Stir fry for 3-4 mins till the beef has browned. Scoop out of the wok and set aside on a clean plate.
Add the leek, carrot and mushrooms to the wok. Stir fry for 5 mins till the veg look like they are starting to soften.
While the veg fry, check the noodles. They should be tender but still with a little bite. If they’re ready, drain them and set aside in the colander.
Add the beef back into the wok. Add the cavolo nero leaves. Scrape in any leftover marinade from the beef dish and pour in 100ml boiling water. Bubble for 3-4 mins to just wilt the cavolo nero.
Add the noodles to the wok. Tip in 1 tbsp sesame oil. Use 2 forks to pick everything up and drop it a few times to mix. Taste the noodles and sauce and add a splash more tamari if you think it needs it. Pile the noodles up in 2 warm bowls and serve.
WHAT HAVE UDON?^
Your spare udon noodles are perfect for swirling into stir-fries, dropping into broths or cooking and tossing into salads.