This isn’t the traditional cook-at-the-table dish, but a quick dinner of beef and cellophane noodles. These thin, dried, white noodles are made from mung bean flour - you will find them in oriental food stores.
Pour boiling water over the noodles to cover them and let stand for 3 minutes. Cut the tofu into cubes. Finely chop the spring onions and white onion. Slice the beef as finely as you can.
In a small pan, combine the water and dashi powder, then add the soy sauce, mirin and sugar and heat gently, stirring. Rinse the soaked noodles in cold water, drain and set aside.
Heat half the oil in a heavy-based fry pan, and cook all the onions until soft. Add the noodles, tofu, spinach and dashi sauce, bring to the boil and simmer for 2 to 3 minutes.
Heat the remaining oil in a second fry pan until hot, and sear the beef slices for a few seconds until just cooked but still pink. Divide the noodle mixture between warmed bowls or plates and top with the seared beef. Serve with rice.
© 2002 Jill Dupleix. All rights reserved.