Chilli Beef Ramen recipe
2 x 300g / 10 oz packs “straight to wok” noodle
8 spring onions/green onions/scallions, sliced
1 red onion, finely sliced
1 red chilli, sliced
4 large handfuls spinach
2 tsp vegetable oil
350g / 12 oz sirloin steak, fat removed
1.1 ltr / 4.5 cups fresh chicken stock
4cm / 2 in fresh root ginger, peeled and grated
2 tsp miso
2 large handfuls beansprouts
2 tbsp chopped coriander (optional)
1 lime, quartered
Divide the noodles, spring onions, red onion, chilli and spinach among 4 deep bowls. Brush the oil over the steak and season with salt and pepper.
Fry the steak for about 5 minutes, turning once. Leave to rest.
Put the stock, ginger and 1.1 litres of boiling water into a pan. Bring slowly to the boil and stir in the miso. Take off the heat and stir into the bowls.
Leave to stand for one minute. Slice the beef, divide among the four bowls and top with beansprouts and coriander. Serve with the lime wedges.