Beef and Mushroom Noodle Bowl with Hot and Spicy Onion Sauce and Pickled Radish

Prep Time: 20 minutes
Pickling Time for the radishes: 3 hours or overnight
Cook Time: 10 minutes
Serves: 2- 4 (depending on appetites)

Stir Fry Ingredients

• cooking oil for your wok or pan
• 1, 8 oz rib eye or strip loin steak, sliced very thin
• 1 tbsp garlic powder
• 1/2 tsp each, salt and pepper
• 8 oz, sliced mushrooms
• 2 squares Rooster Brand Instant Noodles
• 4 cups mixed greens (spinach, kale, bok choy - whatever you like)
• 1/2 small diced chili pepper (optional)

Hot and Spicy Onion Sauce

• 1/2 white onion, diced
• 1/2 tbsp tomato ketchup
• the juice from 1/2 fresh lemon
• 1 tbsp sugar 
• 1 tsp soy sauce
• 1/2 tsp chili bean sauce (can substitute siracha or black bean sauce in a pinch)

Pickled Radish  

• 2 cups thinly sliced radishes
• 1⁄2 cup rice wine vinegar
• 1⁄2 cup sugar
• 1 tbsp mirin (optional but good)
• 1 tbsp kosher salt

Directions 

1. Mix the vinegar, sugar, salt, and mirin well in a large jar. Add the radishes and let sit at least 3 hours before eating. They're even better if you leave them overnight.
2.  Stir fry the steak and mushrooms in a hot wok or pan along with the garlic powder, salt, and pepper. Saute just until the steak is cooked and the mushrooms have begun to release their water. 
3. Add the greens and continue to saute until wilted. 
4. While the greens are cooking, boil the noodles for app 5 minutes until al dente. Drain.
5. Add the hot and spicy onion sauce to the wok.
6. Add the noodles to the wok and stir fry for another minute or two. If using hot chili peppers add them at this point.
7. Serve in bowls garnished with the pickled radishes.