Step 1

Start with the slaw. Finely shred both cabbages. Rinse in cold water, drain well and pat dry with a clean tea towel, then transfer to a large bowl.

Step 2

Cut the sugar snaps in half lengthways and add to the bowl. Using a peeler, make ribbons from the carrot. Slice the salad onions and roughly chop the coriander leaves, then add to the bowl.

Step 3

Cook the noodles according to pack instructions, then leave to cool. Meanwhile, make the dressing. Add the garlic and ginger purée to a bowl with the miso, peanut butter, vinegar, sugar and 2 tbsp water, then mix well. Slowly whisk in the oils to amalgamate, then add the chilli and set aside.

Step 4

Fry the steak rare, according to pack instructions. Leave to rest for 10 minutes.

Step 5

Add the cooled noodles to the bowl with the vegetables, then toss with the dressing, reserving 2-3 tbsp. Check the seasoning, then transfer the slaw to a serving bowl. Top with the crispy fried onions and sprinkle with shichimi.

Step 6

Cut the steak into 0.5cm slices, against the grain of the meat. Place on a serving board, then drizzle over the reserved dressing and sprinkle with shichimi. Serve alongside the noodle slaw, with the coriander torn over and lime wedges for squeezing.