| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | Asian |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 373 |
| Fat | 12.6g |
| Saturates | 2.8g |
| Protein | 19.6g |
| Carbs | 42.7g |
| Sugars | 4.8g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFBring a pot of water to a boil and gently place the eggs in the boiling water. Cook for 8 minutes then immediately drop into a bowl of ice-cold water. Peel and set aside.
To make the broth, peel and crush the garlic cloves. Finely slice the ginger, keeping the skin on. Heat the sesame oil in a medium-sized pot. Add the ginger, garlic, miso paste and fi recracker sauce and sauté for 30 seconds. Add the water and sugar and stir through. Simmer over a low heat for approx. 5-10 minutes.
To cook the beef strips, heat the oil in a non-stick pan over a high heat. Season the strips with salt then place in the hot pan. Fry for 1-2 minutes per side.
Add the noodles to the simmering broth and cook for 4-5 minutes, or until tender. Add in the stir-fry mix and cook for 2 minutes.
Halve the eggs. Finely slice the red chilli.
Divide the ramen between four bowls. Top with the beef strips, egg halves, mangetout and sliced red chilli. Serve immediately.
