Succulent slices of steak, fresh peaches, cucumber and sugar snaps are nestled in buckwheat noodles with a tangy dressing. Peaches add real sweetness and colour to this Asian dish.
Time: 15 minutes
Serves: 2 people
1 red chilli
1 tbsp oil
1 tbsp sesame oil
2 tbsp tamari
2 tsp honey
2 x 150g flat iron steak
4cm fresh ginger
80g buckwheat noodles
80g sugar snap peas
Medium handful of fresh mint
1. Boil a kettle. Cut the sugar snaps in half lengthways. Slice the half cucumber in half lengthways, and using a spoon, remove the seeds then cut into ½ cm slices. Slice the peach into 10 pieces, removing the stone.
2. Pour 500ml boiling water into a saucepan and bring to the boil, then add the buckwheat noodles with a pinch of salt and simmer for 5 mins (stir often to prevent sticking). Once cooked, drain and rinse briefly in cold water to separate the noodles.
3. Meanwhile, heat a large frying pan with 1 tsp oil on a medium-high heat and cook the steaks for 2-3 mins each side for medium-rare or 4-5 mins each side for well done. Drizzle with the half of the tamari while cooking then remove the steaks from the heat and leave to rest for a few mins.
4. Heat the same frying pan with 1 tsp oil on a medium heat and add the peach slices and sugar snap peas for 3 mins until softening.
5. Meanwhile, to make the sauce; peel and grate the fresh ginger and finely slice the chilli (remove the seeds for less heat). In a small bowl mix together the ginger, chilli (to taste), sesame oil, honey, the juice from the lime and the remaining tamari. To the pan with the peach and sugar snaps, stir in the cooked noodles, the cucumber, peanuts, the sauce and tear in the mint leaves.
6. Thinly slice the steaks and stir into the noodles. Spoon the peach and steak noodles onto two warm plates.
600 calories • 50g carbs • 27g fat • 44g protein
Allergens: Peanuts, Sesame, Soya
Recipe courtesy of Mindful Chef