A super quick meal, packed full of flavour
It’s winter but why not bring a bit of Caribbean sunshine to your table with jerk steak noodles.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Serves: 2 – 3
- Difficulty: easy
- Ideal for: weekend meal, winter warmer
A Caribbean Twist in Your Noodle Bowl
If you’ve ever wondered what might happen if the Caribbean took a joyous detour through your midweek noodle bowl, let me introduce you to Jerk Steak Noodles.
It’s a dish that feels like a beach holiday and a cosy night in—warm, bright, fiery, and wonderfully slurpable.
The Magic of Real Jerk Flavours
Proper jerk seasoning isn’t just about heat; it’s about layers.
Allspice berries, scotch bonnets, thyme, ginger, garlic, brown sugar—it’s bold, aromatic, smoky, and a touch sweet.
It doesn’t just spice your food; it tells a story. And when you marry all that flavour with beautifully seared steak? Well, buckle up, because things get seriously delicious.
Why the Steak Really Matters
This is the part where I gently urge you to choose grass-fed beef over industrial, grain-fed alternatives.
Grass-fed steak has that deep, clean, proper beef flavour—slightly more minerally, far richer, and able to hold its own alongside jerk’s intensity. When it hits a ripping-hot pan, it caramelises into a crust that’s both savoury and sweet—exactly what you want.
Grain-fed beef can feel a bit one-note. And jerk deserves a partner, not a passenger.
Texture That Brings It All Together
A good grass-fed steak sliced thin across the grain stays tender, juicy, and full of character.
Toss it through glossy noodles—udon, egg noodles, rice noodles, whatever calls to you—and you get this glorious yin-yang of textures: chewy, slurpy, spicy, satisfying. It’s the sort of dish that disappears far quicker than you intended.
Big Flavour, Low Fuss
Despite its bold personality, jerk steak noodles are blissfully unfussy.
A few good ingredients, a hot pan, a quick toss, and suddenly your kitchen is filled with Caribbean warmth. It’s the kind of dinner that makes you pause mid-forkful with a little “ohhh yes.”
And the best bit… you can buy jerk seasoning from any good supermarket.
Your New Midweek Hero
If your noodle repertoire has been feeling a bit predictable, consider this your sign. Grab a beautiful grass-fed steak, open up those jerk spices, and let the aromas transform your evening.
Toss everything together and enjoy a bowl that tastes like sunshine meeting comfort.
A Quick Little Pickled Onion Recipe
Perfect for adding brightness to your jerk steak noodles (or honestly, anything).
You’ll need:
- 1 red onion, thinly sliced
- 150ml cider vinegar (or white wine, or rice vinegar work)
- Tiny splash of hot water (to help the sugar dissolve)
- 1 tbsp castor sugar
- 1 tsp salt
- Optional extras: peppercorns, chilli flakes, a bay leaf, or a slice of ginger
How to make it:
- Pop your sliced onions into a clean jar or bowl.
- In a bowl, add the sugar and hot water so it dissolved then add the vinegar, sugar, and salt.
- Add the onions, making sure they’re fully submerged.
- Let them cool, then refrigerate. They’ll turn a gorgeous bright pink and be ready in about an hour (even better after a few).
They keep for a couple of weeks—if they last that long.
Jerk Steal Noodles
Ingredients
- 200 g sirloin or rump steak (grass-fed if you can)
- 1 tsp Jerk rub
- 1 best of egg noodles
- pinch of salt
Broth
- 500 ml beef bone broth or low sodium beef stock
- 1 tsp Jerk rub
- 1 onion, finely chopped
- 3 cloves of garlic, minced or sliced
- thumb sized fresh ginger, thinly sliced
- 4 tsp tamari or soy sauce
- 2 tsp Ancho chillies
- fresh coriander to garnish
Instructions
- Fry the onion and garlic for until softened. Add the ginger and Jerk seasoning and cook for a few seconds more, stirring constantly. Pour in the beef broth and add the soy sauce. Bring the liquid to a gentle simmer and cook for 3–4 minutes. Adjust the seasoning to taste, adding a little extra soy sauce if needed.
- In a pan, over a high heat cook the steak – season with the Jerk rub on both sides with a little salt, black pepper. Cook on each side for 1½–2 minutes, depending on its thickness. Transfer to a board and leave to rest.
- To cook the noodles, pop into the broth for 3–4 minutes, stirring occasionally. Ladle the broth and noodles in bowls and add sliced steak. garnish with coriander and pickled onions (see blog) and chilli flakes (optional).