Steak Noodle Bowl with Sesame Soy Dressing
Ingredients
For the dressing:
- 108 ml dark soy sauce
- 2 tbsp rice wine
- 2 tsp sesame oil
- 2 clove garlic
For the steak:
- 2 tbsp sesame oil
- 500 g rib eye steak
- sea salt
For the noodle bowl:
- 1 head Chinese cabbage
- 12 spring onion
- 1 large handful roasted, salted peanuts
- 500 g udon noodles
- 1 large handful fresh coriander
Equipment
Frying pan
Mixing bowl
Chopping board
Cutting knife
Tongs
Small pot
Colander
Whisk
Instructions
- First, make the dressing. Finely chop the garlic and add to a small bowl with the dark soy sauce, rice wine and sesame oil.
- Next, prep the vegetables. Thinly slice the Chinese cabbage and spring onions.
- Roughly chop the roasted, salted peanuts and set aside.
- 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.
- Rub the steak with sesame oil and season generously with sea salt.
- 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.
- Slice the steak thinly.
- Arrange the udon noodles, cabbage, spring onions, peanuts in two serving bowls. Split the steak slices between the two bowls.
- Pour over the dressing and garnish with coriander leaves. Serve right away.
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.
Nutrition
Calories: 941kcal