Soy Steak Noodle Bowl | DonalSkehan.com
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Soy Steak Noodle Bowl

November 18

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.

  • serves Serves 2
  • time 15 mins


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

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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