A wonderfully versatile noodle bowl concept that can be adapted with so many variants. This is my kind of fuss free dinner!
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1 tbsp sesame oil
250g rib eye steak
250g udon noodles, cooked & cooled
½ 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 tbsp sesame Oil
1 garlic clove, finely chopped