Shane Rigney is owner and chef at 'Riggers' in Inchicore, Dublin 8 where the ethos is all about healthy, balanced food and his Beef Noodle Bowl is a perfect example of this.
- 2 garlic cloves
- 3cm piece fresh root ginger
- 1 mild red chilli
- 250g mushrooms (chestnut or ordinary)
- 250g pak choy
- 3 scallions
- 2 limes
- 200g striploin steak
- 400ml pouch miso broth
- 1 teaspoon rapeseed oil (5g)
- 120g packet cooked Udon noodles
- 40g baby spinach leaves
- 1 tablespoon Thai fish sauce (15g)
- 1 tablespoon reduced sodium soy sauce (15g)
- 1 teaspoon sesame oil (5g)
- 5g fresh coriander leaves
- Peel the garlic and crush to a paste. Peel the ginger and thinly slice. Thinly slice the red chilli. Trim the mushrooms and thinly slice. Cut the pak choy into slices. Trim the scallions and finely slice.
- Cut out two wedges from one of the limes then squeeze out the remaining juice into a small bowl.
- Trim any excess fat from the steaks and cut into thin slivers.
- Place the miso broth in a large saucepan with the garlic, ginger, chilli and mushrooms. Bring to a simmer, then cover and cook for 5 minutes to allow the flavours to infuse.
- Heat a large non-stick frying pan over a high heat. Add the rapeseed oil and stir-fry for 1-2 minutes until sealed and lightly browned. Check that it is cooked to your liking and tip on to a plate.
- Add the pak coy to the infused broth, cover and cook for 1-2 minutes. Add the noodles, beef, scallions, spinach, fish sauce and enough lime juice to taste.
- Stir well to combine and simmer for another minute or so until the noodles are heated through.
- Ladle the beef noodle miso broth into bowls and drizzle over the sesame oil. Garnish with the lime wedges and coriander to serve.