3 tbsp soy sauce, plus extra for seasoning
1 tbsp mirin
1 tsp vegetable oil
300g sirloin steak, fat trimmed
2 nests of noodles
1L chicken stock
1 x 3cm piece of fresh ginger, sliced
1 red chilli, deseeded and sliced
1 garlic clove, crushed
1 carrot, peeled and grated
1 head of pak choi, shredded
2 spring onions, chopped
Handful of fresh coriander, chopped
- In a bowl, combine the soy sauce, mirin and vegetable oil. Add the steak, turn to coat and set aside for 20 minutes.
- Cook the noodles according to package instructions, then drain well, rinse under cold water and set aside.
- Heat a griddle pan over a high heat and cook the steak for two minutes per side. Transfer to a plate, set aside and allow to rest.
- Meanwhile, add the stock to the pan you cooked the noodles in and place over a high heat. Add the ginger, chilli and garlic and simmer for five minutes.
- Add the noodles, carrot, pak choi and beansprouts to the stock and bring back to a simmer. Season to taste with soy sauce. Cook for two minutes until the pak choi has wilted.
- Divide the noodles between two bowls. Thinly slice the beef and place on top, then pour in the broth. Scatter with coriander and spring onions and serve.
Per Serving 477kcals, 10.1g fat (2.7g saturated), 51.6g carbs (13.2g sugars), 40.4g protein, 10.7g fibre, 0.681g sodium