Soy-fried prawn and steak noodle soup bowl

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I love bowls of noodles, filled with comforting soup and various toppings. It feels like a cure for sickness. There’s something so lovely about warm noodle soup, whether it’s summer or winter.

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This version is the fancy kind, like an upgraded noodle bowl. I chose a nicer piece of steak (rump, to be precise because I prefer it over sirloin) so though it ended up with smaller amounts for each person, the bits we had were lovely. But more importantly, I don’t find that you need that much meat in any case, because there’s so many other lovely things alongside the steak in the noodle bowl.

Like the prawns, which are flash-fried in soy sauce so that the latter kind of caramelises around the shell of the prawn, and creates a delicious, slightly smokey flavour that really sets in when you peel them. If you’ve never had prawns this way, I suggest you try it, with or without the noodles — it’s my favourite way of cooking shell-on prawns or langoustines, or even crawfish!

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As you may have read before, I love recipes where elements are easily swapped or changed or added or detracted. So this recipe is my kind of heaven. Don’t fancy steak? Just sub in some slow cooked pork belly, some teriyaki chicken, or some baked tofu. Don’t want prawns? Change it for some other type of seafood, or skip it altogether and add more of the mushrooms. Don’t like parsley or mint? Try coriander. Prefer egg noodles to rice udon noodles? Go ahead. Want to change the vegetable stock? Go ahead.

It’s a superb sort of base recipe to implement your ideas and what you fancy on the day. So have fun, and get creating!

Makes enough for 3 light dinners, or more for 2 people. 

400g of rump steak
1 tbsp of mirin
1 tbsp of light soy sauce
1 tbsp of sugar

12 large tiger prawns, shell on
2 tbsp of light soy sauce

handful of shimeji mushrooms (shitake will do well if you can’t find shimeji, just slice them rather finely)

300g of rice udon noodles
500ml of vegetable stock
1 tsp of sesame oil
2 spring onions, chopped
handful of mint, chopped
handful of parsley, chopped

First flash-marinate the steak in the mirin, soy, and sugar. Set aside.

Fry the mushrooms in a pan with a very small lug of oil. Once soft and cooked through, remove from heat and set aside.

Heat up a wok, and stir-fry the prawns on high heat. Add the soy sauce, allowing the sauce to stick to the shell of the prawns until it starts to brown on the sides. Remove from heat.

Cook noodles according to packet instructions. Drain, and add to a pot with a vegetable stock. Add the sesame oil. Keep on low heat.

Heat up a griddle pan, or the BBQ, and fry the steak to your liking. I do only about two minutes per side for very rare, if not even less. Let it rest for a few minutes before slicing up.

Serve the noodles with a little of the stock in a bowl, and top with the mushrooms, some slices of steak and a few prawns per person. Scatter over some spring onions, mint and parsley, and serve immediately.

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9 thoughts on “Soy-fried prawn and steak noodle soup bowl

  1. honestlylucy

    This looks so good! I love this kind of food, because it feels like a treat, but at the same time, it feels almost like a cleansing experience with all the fresh flavours and light brothiness. Not often the words ‘steak’ and ‘cleanse’ are used together 😛

  2. kevinashton

    Your blog and recipes look great Emma and very creative.
    I will definitely give this “surf and turf” recipe as the Americans would call it a try.
    And thanks for your kind remarks about my Baked cheesecake.

    Stay in touch
    Kevin 🙂

  3. Pingback: Soy-fried langoustines | holycrabness

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