İskender Udon

Method

1. Cut the thinly sliced beef into bite-sized pieces and toss with the soy sauce, paprika, cumin and pepper. Leave for 10 min.

   Add in this stepThinly sliced beef sirloin (hot-pot style) 240 gSoy sauce 2 tspSweet paprika ¾ tspGround cumin ¼ tspBlack pepper ¼ tsp

2. Bring 3 L of water to the boil in a large pot on high heat and cook the udon for 2 min, until loosened, then drain (for frozen udon, follow the pack time).

   Add in this stepFresh or frozen udon noodles 400 g

   high heat

3. Heat the oil in a 26 cm frying pan on high heat until just smoking, spread the beef in a single layer and stir-fry for 3 min until browned, then move it to a plate.

   Add in this stepOil 1½ tbsp

   high heat

4. Turn the heat down to medium heat, melt the sauce butter in the same pan and fry the tomato paste for 1 min, until brick-red. Stir in the water, dashi powder and mirin; when it bubbles, add the udon and toss for 2 min, until the sauce clings glossily to the noodles, then return the beef and mix.

   Add in this stepButter (sauce) 20 gTomato paste 2 tbspWater 100 mlInstant dashi powder ½ tspMirin 2 tsp

   medium heat

5. Divide the udon and beef between bowls and add a generous spoonful of room-temperature yogurt to one side.

   Add in this stepThick yogurt (room temperature) 160 g

6. Melt the finishing butter in a small pan on medium heat for 2 min, until foaming and golden, turn off the heat and add the pul biber. Pour it sizzling over the udon and scatter with thinly sliced spring onion.

   Add in this stepButter (to finish) 35 gPul biber (or coarse chilli flakes) ½ tspSpring onions 1

   medium heat