On those rare occasions when I find myself home alone, I love to cook dishes that are uncomplicated, relaxed and fast. This is one of the dishes that I love to cook. It is built on the premise of fresh food; a few ingredients; 15 minutes in the kitchen at most and served in one bowl.
Too many people are reluctant to venture in to the kitchen to cook a dish for one. But this is when you can experiment and change the flavours or textures to suit your heart. For example, in this recipe, you may love fresh lime juice, so splash away to suit your taste. You may not like the intense flavours of fish sauce, so simply leave it out. And if you like heat, add a chopped chilli. The point is; find a recipe that can be tweaked and twisted to suit yourself and make eating home alone a joyful time.
250g rib eye steak (or equivalent)
2 Spring onions, finely sliced
1 small bunch fresh, washed coriander
250g fresh ramen noodles
1/2 tsp vegetable or peanut oil
1/2 tsp sesame oil
1/2 tsp soy sauce
1/2 tsp lime juice
1/2 tsp fish sauce
Sea salt and pepper to season
Ensure the rib eye is brought to room temperature by removing it from the fridge for half hour prior to cooking. Preheat the oven to 200°C. Heat a heavy oven proof pan. While the pan is heating to searing point, lightly season the steak with vegetable oil, salt and pepper. Sear each side of the steak for 2 minutes on one side. Turn the steak and continue to sear for another 2 minutes. Turn the steak a third time and place it in the oven for 4 minutes. Remove the steak and leave it to rest for a minimum of 4 minutes in a warm place.
Bring a small saucepan of water to the boil. Boil the ramen noodles for three minutes, then drain and set them aside.
In small pan, sauté the spring onions with the vegetable or peanut oil until just softened and glistening. Add the ramen noodles and toss through. Add the soy sauce, sesame oil, fish sauce and lime juice. Remove the pan from the heat and add most of the coriander, gently tossing to ensure it is evenly mixed. Serve the noodles on plate. Slice the beef into thin strips and place them on top of the noodles. Add the remaining coriander. Drizzle with some more sesame oil if you prefer.
