http://tees-n-cheese.co.uk/wp-content/uploads/2018/01/IMG_2961.jpeg 1512 2016 nicky batchelor http://tees-n-cheese.co.uk/wp-content/uploads/2020/09/20200903_202654_0000.png nicky batchelor2018-01-26 22:56:062018-04-27 22:10:09Soy, Peanut and Sriracha Steak Udon Recipe
The choice is yours here but I made mine the night before to have for lunch cold in work as I thought it made a nice change to a hot noodle soup that I always pebble dash my white shirt with. You could have this warm too if you prefer.
- 1 round of Udon noodles
- 2 leaves of savoy cabbage
- 1 handfull of kale or 3 leaves of cavello nero
- 1/3 red onion or one shallot
- 3 slices of roast beef torn or chopped into chunks
Spicy Soy Dressing
- ½ a large or 1 garlic clove grated with a fine grater
- ½ a centimetre chunk of fresh ginger grated with a fine grater
- 5 teaspoons of light soy sauce
- 2 teaspoons of toasted sesame oil
- 1 teaspoon olive oil dessert spoon
- ½ teaspoon of LGM or Lao Gan Ma chicken flavour chilli oil with tofu sauce (Or 1 teaspoon of standard chilli sauce)
- ½ teaspoon toasted sesame seeds
- Two pinches of brown sugar
- Place the cabbage leaves in one layer of a bamboo steamer and the kale in the other layer.
- Depending if you want to stop the raw onion overpowering the dish you can add the onions to the steamer for a few minutes too.
- Place the udon noodles in salted water and cook to packet instructions. Mine took 7 minutes on boil.
- Place the bamboo steamer on top of the sauce pan of noodles to steam in the same water as the noodles to save time and washing up.
- Add all of the ingredients of the soy dressing into a small jar and stir to combine or a small sealable container to take with you if eating cold on the go.
- Once the noodles are cooked, remove the bamboo steamer and take each layer of to stop the veg cooking and to leave them cool.
- Rinse the noodles in cold water to stop them overcooking and sticking to each other.
Slice the steamed cabbage and kale if not already done so.
- Place the cold noodles in a tupperware box, top with the cooked and shredded veg and beef.
- Place in the fridge until you want to eat. When you’re feeling peckish you might want to use a bigger bowl and place the contents of the noodle box into the bowl, drizzle over the dressing and use chopsticks or two forks to toss and combine the dressing into the noodle contents.
- Sprinkle with a few more sesame seeds if desired.