Marbles
• 1 Juicy Marbles Thick-Cut Filet
• 1 tsp neutral oil 
• ½ tsp salt 
• ¼ tsp cracked black pepper 

Spicy Peanut Broth
• 1 tbsp smooth peanut butter
• 1 tbsp light soy sauce
• 2 tsp chili oil (or crispy chili oil) 
• ½ tsp white granulated sugar 
• white part of 1 spring onion (finely sliced)
• 350 ml vegetable or mushrooms stock (dilute 1/2 stock cube in boiling water, or use homemade stock)
• 50 ml unsweetened soy, oat or coconut milk 
• 1 tsp lime juice (or rice vinegar)
• 1 serving ramen or udon noodles

Extras
• ½ cup / 50 g mushrooms, broccolini, bok choy, snap pea, edamame (pan-fried with neutral oil and seasoned with salt, until tender, for 2-3 minutes) or thinly sliced chinese/savoy cabbage
• 1 tbsp sweetcorn (drained and rinsed) 
• 1 tsp crispy chili oil 
• Green part of 1 green onion (finely sliced)
• Fresh coriander (optional)

Marbles
1. Heat oil in a non-stick pan over medium heat. 
2. Season Thick-Cut Filet with salt and pepper on all sides.
3. Add Thick-Cut Filet to hot pan and cook 7-9 minutes, until nicely browned on all sides.
4. Cut into slices or, pull apart with a fork. 

Spicy Peanut Stock
1. Combine peanut butter, light soy sauce, chili oil, sugar and white parts of scallion in a deep bowl. Mix to combine.
2. Add water and stock cube to a saucepan and bring to a boil. 
3. Add noodles to the boiling stock and cook according to package instructions. 
4. Once the noodles are cooked, stir in the plant milk.
5. Strain the vegetable stock into the bowl and whisk well to combine with the rest of the ingredients. Start with a small amount of liquid to create a paste, then gradually add the rest. Taste and adjust the seasoning - add more water or lime juice, if the broth is too salty. 
6. Top with Thick-Cut Filet, cooked noodles, your choice of vegetables, sliced green onions, and extra chili oil for some heat.