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
1
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.
2
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.
3
Arrange the noodles in a bowl followed by the veg.
4
Slice the steak thinly and arrange on top of the noodles along with the herbs and crushed peanuts.