Miso Kale Chips
Kale	g
Olive Oil	tbsp
White Miso	tbsp
Bowl
Sesame Oil	tbsp
Shallots
Sirloin Steak	g
Garlic Clove
Fresh Ginger	tsp
Black Pepper	tsp
Ketchup	g
Apple Cider Vinegar	ml
Maple Syrup	g
Worcestershire Sauce	tsp
Whole Grain Dijon Mustard	tsp
Sweet Smoked Paprika Powder	tsp
Ramen Noodles	g
Butter	tbsp
Fresh Basil
Sesame Seeds
Carrot
Spring Onion
Lime

Miso Kale Chips
1. Preheat the oven to 180 ºC and prepare two baking sheets with parchment paper. Divide the greens between those two sheets and drizzle with olive oil and miso. Rub greens between hands to thoroughly coat the greens.
2. Roast in the oven for about 12-15 minutes, tossing halfway through, until dry and crisp, but not burned.
3. Transfer to a cooling rack to cool completely.
BBQ Beef Bowl
4. In the meantime, heat up the oil in a large skillet over medium heat. Once hot, add the shallots and cook until they start to caramelize, about 5 minutes. Add in the beef slices, garlic, ginger, and pepper. Cook till everything is browned for about 5 minutes.
5. In a medium bowl, whisk together the ketchup, apple cider vinegar, maple syrup, Worcestershire sauce, grainy mustard and paprika.
6. Pour in the bbq sauce and bring the sauce to a boil over medium-high heat and cook until the sauce coats the beef, about 5-8 minutes.
7. Meanwhile, cook the noodles. Bring a large pot of water to a boil. Boil the ramen according to package directions, until al dente. Before you drain the noodles scoop out about 50 ml cooking water, drain.
8. Add the noodles and tablespoon by tablespoon of the reserved water to the beef to get the desired consistency. Add the butter and basil, tossing to combine.
9. Divide the noodles between plates. Top with sesame seeds, carrots, spring onions, and fresh limes and on top the crispy miso kale.

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