- TORONTO, ON (M5H2M3)
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Total Time:
25 minutes(Cooking)Servings:
2
Ingredients
| 2 | sirloin steaks |
| 300 g | fresh ramen (egg noodles) |
| 4 | spring onions |
| 1/2 | medium red onion |
| 2 | eggs |
| handful | bean sprouts |
| handful | coriander (or cilantro) |
| 1 tbsp | teriyaki sauce |
| 1 1/2 L | chicken stock soup |
| 3 tbsp | chili sauce |
| 5 tbsp | Thai fish sauce |
Preparation
- Lightly coat the steaks in oil. Sear for 2 minutes on both sides. Then baste with the teriyaki sauce. Then cover and let rest for 2 minutes.
- Boil water in a kettle and blanch the bean sprouts in boiling water for 30 seconds. Drain and rinse with cold water.
- Mix the chili sauce and Thai fish sauce in a bowl. Heat the chicken stock with water in a pot and add the chili sauce and Thai sauce mix.
- Cook noodles as directed in soup pot.
- Finely chop the spring onions and the chili into fine strips, and the red onion into semi-circles. Add to pot.
- Drop eggs into soup and let cook through. (Or use hard-boiled eggs)
- Divide the bean sprouts and chili between the two bowls. Slice the steaks into thin strips and divide them between the two bowls and top with chopped spring onions.
- Quickly ladle the soup over. Garnish with coriander and serve.
Available sales for ingredients
-
Coriander
No Current Sales
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