This Soy Steak Dish is 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 gojujang dressing by adding a dollop of the spice paste into the dressing here.
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