I found this recipe in the Irish Independent and I have to say I was sucked in by how simple it looked to make. True to words it was simple and it took me ten minutes with little to know stress. All of the ingredients were to hand so that added to the the convenience of this dish. Although I love soup it is something that I’m guilty of associating with winter. This turned out to be light and tasty and perfect for any time of the year. For those of you that are on diets this is a good start the flavours are all there and so is the nutrients.
1 tablespoon of olive oil
1 large sirloin steaks about 300g
900 ml chicken stock
1 teaspoon of finely grated ginger
1 garlic clove, finely grated
75g of udon noodles
1 handful of sugar snaps peas
1 tablespoon of freshly chopped coriander
1/2 red chilli, finely sliced
1 lime halved
Heat a frying pan over a medium heat. Rub oil into steak and season with generous pinch of salt and pepper.fry the steak for 3 minutes each side. ( I did for 3 and 1, I like my steak medium rare). Remove the pan from the heat and let the steak rest for 5 minutes.
Pour the chicken stock into a sauce pan add the ginger and garlic. Simmer for 2 minutes. Add the sugar snaps and simmer for a further 3 minutes.
Add noodles to a second saucepan of boiling water and cook for 3 minutes or according to cooking instructions ( make sure to coordinate the times with steak and broth). The noodles are cooked in a separate pan so the broth doesn’t become starchy.
Divide between 2 bowls. Pour the Chicken stock over the noodles. Divide the sugar snaps evenly between the bowls. Finely slice steak add chilli and lime .
I’m a girl who loves to season and marinade her food but cooking this way opened my eyes to the subtlety of flavours. When used in there natural state. The chilli and the squeeze of lime was a game changer for me in regards to this dish!
Thanks for reading