Ramen Noodle Salad with Steak, Sesame Ginger Dressing, Cabbage, Coriander & Cashews

Prepare Ingredients:

Put a pot of water on bring to a boil. Zest lemon and cut into wedges. Peel and mince garlic and ginger. Thinly slice cabbage. Pick coriander leaves and roughly chop (discarding stems). Trim radish and thinly slice (see tip). Trim tai choy and thinly slice the stems, roughly chopping the leaves. Trim spring onion and thinly slice on an angle.

Cook Ramen Noodles:

Add the ramen noodles to the pot of boiling water, stirring to separate the noodles. Cook, stirring occasionally, for 3-4 minutes. Drain thoroughly. Rinse with cold water to prevent noodles from sticking together.

Cook Steak:

Rub steak with olive oil, salt and pepper. Heat fry pan over medium-high heat. Add steak and cook 2-3 minutes before flipping. Flip 3 times for a total cooking time of 10-12 minutes (or to your preferred doneness). Remove from pan and allow to rest. We like ours medium-rare.

Make Dressing:

In a jar with a lid, add lemon zest and juice (to taste), ginger, garlic, tahini, soy sauce and sesame oil. Add 2-3 Tbsp of olive oil, screw lid on and give a really good shake to combine. Taste and adjust seasoning as necessary.

You Plate It:

In a large bowl combine cabbage, radish, taichoy, coriander, spring onion and toss well. Slice steak as preferred. Add ramen noodles to salad, drizzle over ³⁄₄ of the dressing and mix gently. Serve salad with steak on top, garnished with cashews, remaining coriander and dressing. Enjoy!