Soy Steak Noodle Bowl

Serves 2 Prep Time: 15 Minutes


  • 1 tsp sesame oil
  • 450g rib eye steak 
  • 250g cooked udon noodles 
  • 1/2 head Chinese cabbage, thinly sliced 
  • 100g radishes, thinly sliced
  • 1 carrot, shredded
  • 4 spring onions, finely sliced
  • A good handful coriander leaves
  • A small handful mint leaves 
  • A good handful of roasted, salted peanuts, crushed
  • Sea salt and freshly ground black pepper  
  • For the dressing:
  • 3 tbsp dark soy sauce
  • 1 tbsp rice wine
  • 2tsp caster sugar
  • 2cm piece fresh ginger, peeled and grated
  • 2tsp sesame oil
Heat a griddle pan over a medium high heat. Rub the steak with sesame oil and  season generously with pepper and fry 3-4 minutes on either side until medium  rare. Remove from the pan and allow to rest for 5 minutes.
Mix together the ingredients for the dressing in a jar, shake to combine. Toss  together the chinese cabbage, carrots, spring onions and radishes in a large bowl  along with two thirds of the dressing. Toss the noodles with the remaining dressing  and any juices from the rested steak.
Arrange the noodles in a bowl followed by the veg.
Slice the steak thinly and arrange on top of the noodles along with the herbs and  crushed peanuts.