Korean Spring Onion Noodles

This is a great little recipe I like to make loads at university because its so quick, easy and most importantly, cheap. You can play around with the ingredients in this recipe too, to get it just how you like it.

- 1 Medium sized rump steak
- 4 Spring onions
- 1 Thumb sized piece of ginger
- 1 Tbsp of dark soy sauce
- 1 Tbsp of light soy sauce
- 1/2 Tbsp sherry vinegar - or cider vinegar
- 2 Tsp Honey
- 1 Tsp of sesame seed oil
- 1/2 Tbsp of olive oil
- 400g fresh egg noodles

1. Slice the rump steak into thin strips, discarding any fat. Place in a bowl with the light soy sauce, olive oil and 1tsp of honey and leave to sit while you prepare the rest of the ingredients.

2. Very finely slice the spring onions (save a few slices for garnish later) and chop your ginger until it resembles a paste. Place into a separate bowl with the dark soy sauce, sesame oil, sherry vinegar and the last tsp of honey.

3. Have a frying pan on a medium-high heat and put your marinated beef into the pan, when it starts to colour. Put your noodles in the pan and heat through.

4. Pour the noodles and steak into the bowl with the spring onion dressing. Toss the noodles in the dressing and serve with a few of the fine slices of spring onion sprinkled on top.

Enjoy the first recipe in the Heathy Eating section!