five-minute Lanzhou noodles and seared steak in asian broth

This delicious meal uses the excess stock from the Asian poached chicken recipe, which can be frozen until needed. the following recipe serves two.

1 piece decent aged steak
1/4 romaine lettuce, finely sliced
1/2 small red onion, finely sliced
1t sesame oil
1 litre chicken stock (from asian poached chicken)
1T fish sauce
1 bunch coriander, roughly chopped
1 lime
1 small red chili, finely sliced
1t tamarind paste
1t palm sugar
good pinch Maldon
1 or 2 bundles of Lanzhou noodles
4cm of cucumber, finely sliced, then shredded

Bring stock to a simmer and add some of the coriander (stalk ends), the chili, sesame oil, fish sauce, red onion, sugar, salt, tamarind paste and noodles. Cook for several minutes. Sear steak in a hot pan. Rest and slice thinly, toss in a hot pan to finish if desired. To serve, layer noodles and coriander and lettuce alternately in a bowl. Finish with a layer of lettuce and coriander. Top with steak and cucumber. Ladle the broth over the noodles and steak. Serve with wedges of lime for squeezing to taste.