The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Speedy British Steak with Mushroom, Kale & Miso Noodles
Honey, miso, Asian paste – it all makes one heck of a dressing for our flavourful British beef steaks. We toss with brown rice noodles, hearty mushrooms and fistfuls of leafy kale. Dinner is served.
Ready in 20
High protein
Low sat fat
Serving size
Ingredients
- 2 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 120g chestnut mushrooms
- 2 Denver steaks
- 80g sliced kale
- 100g brown rice noodles (Brown Rice Flour, Water)
- 2 tbsp Asian paste (Soya) (Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
- 40g sugar snap peas
- 25g honey
Nutritional Information
Calories: 587
Protein: 45g
Carbs: 53g
Fat: 22g
Ingredients
- 120g chestnut mushrooms (use half)
- 2 tbsp Asian paste (use half) (Soya) (Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
- 1 Denver steak
- 25g honey (use half)
- 40g sugar snap peas (use half)
- 2 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 80g sliced kale (use half)
- 100g brown rice noodles (use half) (Brown Rice Flour, Water)
Nutritional Information
Calories: 563
Protein: 46g
Carbs: 55g
Fat: 18g
Speedy British Steak with Mushroom, Kale & Miso Noodles
Honey, miso, Asian paste – it all makes one heck of a dressing for our flavourful British beef steaks. We toss with brown rice noodles, hearty mushrooms and fistfuls of leafy kale. Dinner is served.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a sieve, a measuring jug & a small bowl
Time to noodle
- Add the noodles to the saucepan, gently separate with a fork and boil for 3-4 mins, until cooked
- Drain, then rinse under cold water
Make the dressing & prep the veg
- In the small bowl, add the miso, Asian paste and honey and 100ml water (50ml for 1 person)
- Pick the woody stalks off the kale and tear the leaves into smaller pieces
- Thinly slice the mushrooms
Get sizzlin'
- Heat the large frying pan with 2 tsp oil on a medium-high heat (we used the HexClad 30cm Hybrid Pan)
- Season the steaks with salt. Once the pan is hot, add the steaks and cook until golden brown (as a guide: 2-3 mins on each side for medium-rare or 4-5 mins on each side for well-done)
- Seal the edges of the steaks, then remove from the pan. Leave to rest
Build the dish & plate up
- Slice the steaks against the grain
- Reheat the steak pan with 2 tsp oil. Once hot, add the mushrooms and cook for 3 mins, until softening
- Add the kale and sugar snaps, then cook for a further 3 mins, until the kale has wilted
- Add the noodles and miso dressing and mix well. Add a splash of water if needed to loosen sauce
- Thinly slice against the grain. Serve the noodles in bowls and top with the steaks
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