Ingredients

  • SpinneysFOOD Organic Free-Range Eggs 2 large
  • Garlic 2 cloves
  • Fresh ginger 5cm piece
  • Sesame oil 2 tsp
  • Miso paste 1 tsp
  • SpinneysFOOD Firecracker Sauce 150g
  • SpinneysFOOD Bottled Drinking Water 850ml
  • Granulated sugar 1 tsp
  • Fresh egg noodles 400g
  • SpinneysFOOD Chilli and Coriander Stir-Fry 200g
  • SpinneysFOOD Mediterranean Extra Virgin Olive Oil 1 tsp
  • SpinneysFOOD Beef Stir-Fry Strips 180g
  • SpinneysFOOD Fine Sea Salt ½ tsp
  • Red chilli 1
  • SpinneysFOOD Mangetout 150g
  • SpinneysFOOD White Sesame Seeds 1 tbsp (optional)

Nutrition (Per serving)

  • 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."

Firecracker ramen

Asian 15 Mins Prep · 30 Mins Cook


  1. Bring 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.
  2. 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.
  3. 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.
  4. 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.
  5. Halve the eggs. Finely slice the red chilli.
  6. Divide the ramen between four bowls. Top with the beef strips, egg halves, mangetout and sliced red chilli. Serve immediately.