Ingredients
- Hakubaku soba noodles
- 600g eye fillet
- 1 red onion (diced)
- 2 heads bok choy (sliced in half then chopped)
- 2Tbsp Olive oil
- 2 garlic gloves (crushed)
- 1 pack seaweed pieces
- 1L beef bone broth
- 2 Tbsp char sui sauce
- 1 Tbsp soy sauce (Kikkoman)
- 3 spring onions (sliced)
- 2 eggs
Method
- Boil a large pot of water. Cook noodles for 3 minutes. Drain well, rinse and set aside.
- Using 1 Tbsp of the olive oil - Cook your steak to your liking. Set aside till ready to slice.
- Boil a small pot of water. Add your eggs to the boiling water for 7 minutes then remove from heat. Pour out the boiling water and fill with cold water to let the eggs come away from the shell. Should be soft to the touch.
- In a wok add the last Tbsp of olive oil. Add the chopped red onion and garlic until soft. Add in the boy choy and cook for approx 3 minutes.
- Add into the wok the your beef bone broth, sui sauce and soy sauce. Let simmer for 5 minutes. Then add your noodles into the wok and gently toss for a minute for flavours to infuse.
- Serve immediately. Add your broth and noodle mixture into a bowl. Then slice your beef and add to the bowl. Top with sliced spring onion and seaweed (I cut mine into strips). Final touch add your boiled egg on top (chopped in half). Enjoy!
Product used in recipe
- Lee Kum Kee - Char Siu Sauce
- Hakubaku - Hakubaku Organic Soba
