Asian beef roulade with pak choi noodles

For each roulade, overlap two slices of beef in a 'T' shape, spread lightly with miso paste and sprinkle with pickled ginger. Place one slice of smoked tofu along the top of the T, fold in the sides and roll up tightly from the bottom.

Preheat the oven to 160 °C (fan). Heat the oil in a casserole and sear the roulades on all sides for 6–8 minutes. Remove the meat. Add the onions, mushrooms and garlic to the casserole and brown for 5–6 minutes. Stir in the tomato purée and cook for a further 1–2 minutes. Deglaze with red wine and reduce slightly. Add the beef stock, place the roulades in the liquid and braise in the oven for about 2.5 hours, turning every 30 minutes.

Cook the glass noodles according to the packet instructions. Heat the oil in a pan and sauté the pak choi and onions for 2–3 minutes. Combine with the glass noodles in a large bowl. Whisk together the sesame oil, chillies, coriander, lime juice and honey, and toss the salad with the dressing. Fold in the peanuts.

Remove the roulades from the sauce. Pass the sauce through a fine sieve and season with the Kikkoman Soy Sauce. Mix the cornflour with a little water and use it to thicken the sauce slightly. Return the roulades to the sauce and reheat. Serve with the salad and garnish with the cress.