150gm fresh or cooked dried udon
70gm bean sprouts
1 cup mint leaves
1 cup thai basil leave or spring onion
150gm beef tenderloin sliced thinly (or shabu shabu beef)
3 tspn Mekhala Organic Lemongrass Turmeric Paste
beef or vegetable stock
3 Mason or glass jars with lid
1. Blanch vegetables and noodles and allow to cool 2. Spoon Mekhala Organic Lemongrass Turmeric paste into the bottom of the jar and layer vegetables, noodles and beef to fill the jar. 3. Leave in fridge until ready to use. 4. Bring stock to a boil and pour into jar to cover ingredients. Leave for 5 minutes with lid on.
5. Stir and enjoy!