• 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 to get tenderloin, prep and cook in the same way the recipe instructs you to prep and cook sirloin.**