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Ponzu Beef Stir-fried Soba Noodles with Broccoli & Shimeji Mushroom

Ponzu Beef Stir-fried Soba Noodles with, Broccoli, and Shimeji Mushrooms in a ponzu-infused sauce.

369 Reviews


Cooking Time

2 People

Serving Size





Before you start

Please wash your hands before cooking and rinse all fresh fruits and vegetables prior cooking.

What you'll need

Vegetable oil | Salt | Black pepper | Chopping board | Knife | Cooking pot | Slotted spoon | Strainer | Cooking pan | Wooden spoon

Cooking Instructions


Step 5 : Final Touches

Heat olive oil in a pan over medium-high. Fry onion, mushroom, and shimeji mushrooms for 3-5 minutes, add broccoli, cook for another minute. Add soba noodles and beef to the pan. Pour in yuzu, soy sauce, and sesame oil. Season with black pepper and salt (add water if needed), cook for 2-3 more minutes, stirring continuously.

280 g Beef Tenderloin Strips
100 g Red Onion
150 g Broccoli
100 g Button Mushroom
80 g Shimeji Mushroom
10 g Spring Onion
120 g Soba Noodle
30 ml Soy Sauce
25 g Yuzu
10 ml Toasted Sesame Oil


Sesame, Soy, Wheat

Step 1 : Pan-fry the Beef

Heat oil in a pan over medium-high. Sauté beef strips until golden (5-8 minutes), season with salt and pepper, then set aside.

Nutritional Information

Energy (kJ/kcal)    


Protein (g)    


Carbohydrates (g)    


Fibers (g)    




Fats (g)


  • The nutritional information provided is only for ingredients supplied by COOKFRESH.

  • Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.

Step 3 : Blanch the Broccoli

Boil water with salt, blanch broccoli florets for 2-3 minutes until bright green, then remove with a slotted spoon.

Step 2 : Prep the Ingredients

Finely chop red onion. Cut broccoli into florets, slice button mushrooms, trim and separate shimeji mushrooms, and diagonally slice spring onion.

Step 4 : Cook the Noodles

In the same pot, cook soba noodles for 2-3 minutes. Drain and rinse under cold water.

Step 6 : Serve and Enjoy!

Plate the dish, garnishing with spring onion.


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