You’ve seen me use Momofuku noodles and chili crunch before in this steak + peanut noodle dish. I’m so excited to partner with them in announcing the launch of a new line of sauces including the one we’ll use below - Miso Ginger Sauce.
This dish comes together in 40 minutes or less making it a great way to pack some veggies in on a weeknight. Did I mention there’s a whole head of cabbage in here?? I used a pointed cabbage but green or white cabbage would also work well!
Momofuku’s other new sauces, including Momoyaki and Sweet & Sour would also work well in this dish! You can see the full line up here and find them at Whole Foods, Albertsons, Target, and Sprouts.
Savory, gingery, and packed with vegetables, these steak noodles are an easy one-pan dinner with lots of texture and flavor. The cabbage melts down until its silky and glossy just like the egg noodles.
Serves: 4
Time: About 35–40 minutes
Ingredients
1 lb skirt steak
3 servings dry egg noodles
3–4 tablespoons Momofuku Miso Ginger Sauce
1-inch piece fresh ginger, grated or cut into thin matchsticks
4–6 cloves garlic, roughly chopped
5 oz oyster, beech, or shiitake mushrooms, cut into bite-size pieces
1 small head green, white, or pointed cabbage
4–6 green onions
2 tablespoons avocado oil
1 tablespoon soy sauce
1 tablespoon rice vinegar
1–2 tablespoons chili crunch, plus more to taste
Freshly cracked black pepper
Salt, as needed
1 cup reserved pasta water, as needed
Instructions
Cook the noodles. Bring a pot of salted water to a boil and cook the egg noodles until just al dente.
Before draining, reserve 1 cup of pasta water. Drain the noodles, cover, and set aside.
Prep the steak. Thinly slice the skirt steak against the grain and toss with 1–2 tablespoons miso ginger sauce.
If you have time, let it marinate for 15–30 minutes, but you can also cook it right away.
Prep the vegetables. Quarter the cabbage, remove the core, and thinly slice. Cut the mushrooms into bite-size pieces if needed. Cut most of the green onions into roughly 1-inch pieces, reserving a couple tablespoons of thinly sliced green onion for serving.
Cook the aromatics and steak. Heat 2 tablespoons avocado oil in a large skillet over medium heat.
Add the ginger and garlic and cook for about 30–60 seconds, just until fragrant.
Increase the heat to medium-high and add the steak in as even a layer as possible.
Cook for about 1–2 minutes per side, or until browned but still tender. Transfer the steak, ginger, and garlic to a bowl and set aside.
Cook the mushrooms. Reduce the heat to medium and add the mushrooms to the skillet. Season lightly with salt.
Cook for about 5 minutes, stirring occasionally, until softened and beginning to brown. Add a small splash of reserved pasta water if the pan gets too dry or starts to stick.
Wilt the cabbage. Add the sliced cabbage and reduce the heat to medium-low.
Cover and cook for about 10–15 minutes, stirring every few minutes, until the cabbage is tender and has reduced to roughly half its original volume.
Return the steak mixture to the skillet along with the green onion pieces, 1 tablespoon soy sauce, and 1 tablespoon rice vinegar. Stir to combine.
Add the cooked egg noodles, a splash of reserved pasta water, and another 2 tablespoons miso ginger sauce.
Toss gently until the noodles are evenly coated and everything is heated through.
Stir in 1–2 tablespoons chili crunch and plenty of freshly cracked black pepper.
Add another splash of pasta water if needed to loosen the sauce.
Divide between bowls and finish with thinly sliced green onion and extra chili crunch, if you like.
Tips
Slice the skirt steak against the grain for the most tender texture.
Don’t overcook the steak at the beginning — it will warm through again when you add it back to the pan.
If your cabbage is especially large, you may not need the entire head. Add it in batches and stop when the skillet feels full enough for the amount of noodles and steak.
The miso ginger sauce, soy sauce, and chili crunch can all be fairly salty, so taste before adding extra salt.
So convenient to have the sauce already prepared. Can’t wait to try it. Thanks Anna!