Spicy Steak Noodle Broth Recipe ( Five Spice & Togarashi Blends)

1 tbsp Groundnut Oil or Olive Oil

1 Steak – Sirloin or Fillet

3 Garlic cloves, crushed

1cm fresh Ginger, finely chopped

1 Medium red onion, finely sliced

400ml Chicken stock (1 stock cube)

1 tbsp Soy Sauce

2 Egg noodle nests (fresh or dry)

1 tsp Freshly Spiced Five Spice

1 tsp Freshly Spiced Shichimi Togarashi 

Butter
Salt

Savoy Cabbage

Using boiling water make your stock and leave to one side.

Cook the noodles to their packet instructions and leave to one side.

Season the steak with a little salt and the Freshly Spiced Five Spice Blend. Place a medium sized frying pan on a high heat and add a little butter, cook the steaks for 2 minutes each side. Once cooked place on a wooden chopping board to rest whilst you finish the stock.

Place a large frying pan or wok on a high heat and add oil. Add the red onion slices, ginger and garlic and stir fry for 1 minute.

Add the soy sauce, stock and cabbage to the pan and cook for a couple of minutes, it will thicken slightly.

In large bowl place the noodles and then pour over the stock, onion and cabbage before topping with the sliced steak.

Sprinkle a little Shichimi Togarashi over the top.