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Photo of Chilli beef ramen by WW

Chilli beef ramen

8
Points® value
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Moderate
If you love noodle bars, you'll adore this up-to-the-minute recipe for a spicy, satisfying beef and noodle meal-in-a-bowl.

Ingredients

Rice Noodles, dry

175 g, (6oz), medium

Calorie controlled cooking spray

5 spray(s)

Beef rump steak, raw

225 g, (8oz), thinly sliced

Chilli, green or red

1 individual, use large red chilli, deseeded and thinly sliced

Lemon grass stems

1 individual, 5cm (2 inch) piece finely chopped

Shallots

6 medium, sliced

Peppers, all types

1 medium, red, deseeded and sliced

Mixed Spice

2 teaspoon(s), level, Thai 7

Cabbage

150 g, Chinese or pak choi, (5 1/2 oz), shredded

Carrots, raw

1 medium, pared into strips (use a peeler)

Garlic

1 clove(s), crushed

Root Ginger

1 teaspoon(s)

Fresh Vegetable Stock

850 ml, (1 1/2 pints), hot vegetable

Salt

1 pinch

Black pepper

⅛ teaspoon(s)

Coriander, fresh

2 tablespoon(s), chopped

Instructions

  1. Cover the noodles with boiling water and soak for 6 minutes, or according to pack instructions.
  2. Meanwhile, spray a wok or large frying pan with low fat cooking spray and fry the steak briskly for 1 minute. Add the chilli, lemongrass, shallots, pepper and Thai spice. Cook for 1 more minute.
  3. Add the pak choi or cabbage, carrot, garlic and ginger. Pour in the stock. Simmer gently for 5 minutes.
  4. Drain the noodles. Add to the wok and heat for a minute or two. Season, then serve, sprinkled with chopped fresh coriander.Cook’s tip: Save time by using prepared “fresh” lemongrass, garlic and ginger, sold in small jars. Refrigerate once opened, and use within 6 weeks.

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