Ingredients
- Serves 2
- 1 tbsp sesame oil
- 250g rib eye steak
- 250g udon noodles, cooked & cooled
- ½ head Chinese cabbage, thinly sliced
- A good handful of roasted, salted peanuts, roughly chopped
- 6 spring onions, finely sliced
- A good handful coriander leaves
- Sea salt
- For the dressing:
- 3 tbsp dark soy sauce
- 1 tbsp rice wine
- 1 tsp sesame oil
- 1 garlic clove, finely chopped
A wonderfully versatile noodle bowl concept that can be adapted with so many variants. Take the dressing in a Thai direction by whisking together fish sauce, lime juice, sugar and chilli or try inspiration from South Korea with a spicy gochujang dressing by adding a dollop of the spice paste into the dressing here.
Heat a frying pan over a medium high heat. Rub the steak with sesame oil and season generously with sea salt and fry 3-4 minutes on either side until medium rare. Remove from the pan and allow to rest for 5 minutes covered.
Mix together the ingredients for the dressing.
Arrange the udon noodles, cabbage, spring onions, peanuts in two serving bowls.
Slice the steak thinly and split between the two serving bowls.
Pour over the dressing and garnish with coriander leaves.
Serve right away.
