• Before starting, preheat the oven to 450°F. Bring a large pot of salted water to a boil (use same for 4 servings).
• Wash and dry all produce.
• To the boiling water, add noodles. Cook for 1-3 min, stirring occasionally, until tender but still firm to the bite. Reserve 1/2 cup (1 cup) pasta water.
• Strain and rinse noodles with warm water. Return noodles to the pot and set aside.
• To a small bowl, add ketchup, half the miso broth concentrate, Worcestershire sauce, soy sauce and 1/2 tsp (1 tsp) sugar. Stir to combine.

• Heat the same pan  over medium-high.
• Pat steaks dry with paper towels. Season all over with half the Moo Shu Spice Blend, salt and pepper. 
• When hot, add 1 tbsp (2 tbsp) oil, then steaks. Cook for 1-2 min per side, until browned. (Steaks will finish cooking in step 3).

• Remove from heat and transfer steaks to an unlined baking sheet.
• Roast in the middle of the oven 5-8 min or until cooked to desired doneness.**
• When steaks are done, remove from heat and transfer to a plate. Loosely cover with foil and set aside to rest for 2-3 min.
• Carefully wipe the pan clean.

• Meanwhile, peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons
• To the same pan, add 1 tbsp (2 tbsp) oil and carrots. Cook for 3-5 min, stirring occasionally, until tender.
• Add noodles, remaining Moo Shu Spice Blend, 1 tbsp (2 tbsp) butter and spinach. Cook for 1 min, until spinach wilts.
• Add DIY tonkatsu sauce and 1/2 cup (1 cup) reserved pasta water. 
• Cook for 1-3 minutes, stirring occasionally, until sauce has slightly thickened.

• To a small bowl, add mayo, remaining miso concentrate and 1 tsp (2 tsp) water. Season with salt and pepper. Stir to combine.

• Thinly slice steaks. Add any resting juices to noodles.
• Divide noodles between plates.
• Top with steak.
• Drizzle miso mayo over top.
• Sprinkle with sesame seeds.

If you've opted for double striploin steak, prep and cook the same way the recipe instructs you to prep and cook the regular portion of sirloin steak.