The Irish Times Magazine - - FOOD -

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.

Serves 2

1 tbsp sesame oil 250g rib eye steak 250g udon noo­dles, cooked & cooled

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

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.

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