Red - - LIVING -


PREPA­RA­TION TIME: 10 min­utes COOK­ING TIME: 10 min­utes

• 2 litres veg­etable stock

• 100ml sriracha sauce

• Soy sauce, to taste

• 200g blanched beansprouts

• 2 large car­rots, coarsely grated

• 4 pak choi, roughly chopped

• 6 spring onions, sliced

• 2 chill­ies, de­seeded and sliced

• 2 tbsp chopped co­rian­der

• 600g cooked ra­men noo­dles

• 100g cooked mar­i­nated tofu

• 1 small piece of fil­let steak

• 2 tbsp teriyaki sauce

• 2 soft boiled eggs, halved

1 Sim­mer the stock in a pan, stir in the sriracha and soy sauce. Di­vide the veg and noo­dles be­tween four bowls, add tofu to one.

2 Rub the steak with oil, grid­dle for two min­utes on each side un­til medium rare. Brush with teriyaki sauce and keep warm while it rests.

3 Pour the stock into the bowls, stir. Top one with sliced steak and top two with the eggs.

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