Crispy Beef Ramen

Name: Crispy Beef Ramen
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 2
Cuisine: Asian
Ingredients: 500 ml Knorr Beef Stock Pot; 200 g beef strips; 200 g Shitake mushroom; 300 g ramen noodles, cooked; 1 soft-boiled egg, halved; 1 red chilli, sliced; 2 tbsp soy sauce; 2 tbsp Worcestershire sauce; 20 g mangetout; 20 g ginger, sliced; 2 spring onions tops separated; 3 cloves garlic, halved; 1 tbsp cornflour; 1 tbsp five spice powder; 200 ml vegetable oil; 1 tsp black sesame seeds; 200 ml water

Make this impressive ramen dish that's full of rich flavour

55 MINS

Cooking Time
Medium

Difficulty
20 MINS

Prep Time
2 People

Serves

Amount per Serving

Nutritional values	Amount per Serving
Energy	1903.43 kcal
Protein	64.67 g
Fat	114.17 g

500 ml Knorr Beef Stock Pot
200 g beef strips
200 g Shitake mushroom
300 g ramen noodles, cooked
1 soft-boiled egg, halved
1 red chilli, sliced
2 tbsp soy sauce
2 tbsp Worcestershire sauce
20 g mangetout
20 g ginger, sliced
2 spring onions tops separated
3 cloves garlic, halved
1 tbsp cornflour
1 tbsp five spice powder
200 ml vegetable oil
1 tsp black sesame seeds
200 ml water

Place the stock, soy, Worcestershire sauce & water in a saucepan and bring to a simmer. Rest a metal sieve on top so that the base of the sieve is submerged in the liquid. Add the spring onion bases, ginger & garlic to the sieve and cook for 30 minutes.
Remove the sieve and its contents from the pan, add the mushrooms and simmer for a further 15 minutes. Place a lid on the pan and reserve on low heat.
Next place the beef strips in a bowl and coat with the cornflour and five-spice.
Place the vegetable oil in a frying pan and heat to 170c. Carefully add the beef strips and fry until crispy and golden. Remove beef from oil and place on kitchen towel to drain.
Place the noodles into ramen bowls and cover with the hot stock and mushrooms. Top each bowl, with mangetout, soft boiled egg, crispy beef and finish with chilli, sliced spring onion tops and black sesame.