A simple noodle bowl built around a good stock and some simple aromatics; topped with slices of tender fillet tail and a fiery chilli oil spiked with some distinctive tongue-numbing Sichuan pepper. You can use any steak you fancy to finish the dish, or even switch it to chicken if you change the stock accordingly.



  • Heat 1 tablespoon of oil in a saucepan and fry the mushrooms for 4-5 minutes until nicely coloured and cooked through. Remove them from the pan and keep to one side.

    Tip the stock into the empty pan along with the soy, garlic, ginger, five spice and star anise. Bring it up to a very gentle simmer for 10 minutes. Taste and season with a pinch of salt, if you think it needs it.

    Meanwhile, heat a frying pan and season the steaks generously with salt and pepper. Fry them on a high heat for 8-9 minutes, until nicely coloured on all side and medium in the middle. Leave to rest for at least 5 minutes. 

    While the steaks rest. Divide the cooked noodles between 2 deep bowls and top with the courgettes, radishes, sugar snap peas and mushrooms. Then pour in the hot fragrant stock.

    Slice the steaks and sit them on top of the broth, garnish with the spring onions, a wedge of lime and a heroic slick of chilli oil.

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