The crispiest ramen around.
Cooking Time (Includes Preparation Time): 35 Minutes
Add some extra chilli flakes for an added spice hit.
Feeds: 4 People
500g of Beef Mince
2 Pak Choi
3 Tsp of Chilli Flakes
1 Tbsp of Sesame Oil
2 Cloves of Garlic
1 Knob of Ginger
6 Spring Onions
1 Litre of Chicken Stock
2 Tbsp of Soy Sauce
500g of Egg Noodles
Start by boiling your eggs for 6 and a half minutes. Once the time is up, place them into an ice cold bowl of water and allow the eggs to chill for 5 minutes.
Beef Time. Add a good drizzle of olive oil into a frying pan. Place your beef into the pan and break it up with a spoon. Finley chop your ginger, garlic and slice your spring onions then add them to the pan once the beef is nice and crispy. Add your soy sauce, chilli flakes (save a pinch for later) and sesame oil and mix together.
Into a saucepan add your chicken stock. Once the stock is hot, add your egg noodles. When the noodles have softened add your pieces of pak choi to the saucepan. Mix everything together.
Once the pak choi has cooked through, it’s assembly time. Start by adding your noodles into a bowl. Next spoon in a few ladles of stock followed by the pak choi. Next, add the beef to your bowl and one boiled egg, cut it open to reveal that runny yolk. Sprinkle some chilli flakes over the top and repeat for each bowl. Now tuck into to this warming and tasty dish.