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 Garlic Cloves
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. Afterwards, 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 to a frying pan. Add your beef and break it up with a spoon.
Finley chop your ginger, garlic and slice your spring onions. Add them to the pan once the beef is nice and crispy. Add your soy sauce, chilli flakes (save a pinch for later), sesame oil and mix together.
Add your chicken stock to a saucepan. 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.
Add your noodles to a bowl, spoon in a few ladles of stock followed by the pak choi. Add the beef to your bowl and one boiled egg, cutting 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.