Directions

1. Put 3L of water 1.5 teaspoons of salt in a large pot, then bring the salted water to a boil. Add your udon noodles and cook for 9 minutes (or cook to packet instructions). Use a pair of tongs to remove the noodles and transfer them to a colander. Give the cooked udon noodles a quick rise and set aside.
2. Get a large bowl, fill it with water then add your ice.
3. Bring the salt boiling water in the pot down to a simmer, add the bok choy stems, simmer for 1 minute then add the leaves and cook for another 30 seconds.
4. Use your tongs or a large slotted spoon to transfer the bok choy to your ice bath. Leave for 20-30 seconds and then drain (do not leave the bok choy in the ice water).
5. Put your stock, ginger, garlic cloves and star anise in a pot. Bring the stock to a boil over the stove, then turn the heat down low and simmer stock uncovered for 10-15 minutes.
6. Once you have simmered the stock, use a slotted spoon to remove the ginger, garlic and star anise. Then use a regular spoon to skim the stock. Finally, season the stock to taste with your soy sauce. Make sure you don't add too much and taste as you go.
7. Season your steak on both sides generously with salt and pepper.
8. Pre-heat a pan over high heat for at least 1 minute, turn the kitchen fans on and/or open the windows. When the pan is nice and hot, add your oil, then add your steak and sear for about 4 minutes on each side for medium rare (this is for a steak that is about an inch thick).
9. Transfer the steak to a plate to rest for a couple of minutes, then transfer to a board. Use a sharp knife to slice thin strips out of the steak.
10. Put some of your noodles in a serving bowl, then add some bok choy, neatly place a few strips of steak on top, garnish with spring onions and sesame seeds, ladle in some of the stock and if you've made them, serve with a ramen egg.