Steak Noodle Bowl with Sesame Soy Dressing
Donal's Notes
A wonderfully versatile noodle bowl concept that can be adapted with so many different 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.
For the dressing:
For the steak:
For the noodle bowl:
Frying pan
Mixing bowl
Chopping board
Cutting knife
Tongs
Small pot
Colander
Whisk
Instructions
1
First, make the dressing. Finely chop the garlic and add to a small bowl with the dark soy sauce, rice wine and sesame oil.
2
Next, prep the vegetables. Thinly slice the Chinese cabbage and spring onions.
3
Roughly chop the roasted, salted peanuts and set aside.
4
Cook the udon noodles in a pot of boiling water, following the packet instructions and rinse under cold water to cool. Set aside until needed.
5
Rub the steak with sesame oil and season generously with sea salt.
6
Heat a frying pan over a medium high heat and fry the steak for 3-4 minutes on either side until medium rare. Remove from the pan and allow to rest for 5 minutes.
7
Slice the steak thinly.
8
Arrange the udon noodles, cabbage, spring onions, peanuts in two serving bowls. Split the steak slices between the two bowls.
9
Pour over the dressing and garnish with coriander leaves. Serve right away.
