Chilli beef ramen
Rice Noodles, dry
175 g, (6oz), medium
Calorie controlled cooking spray
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 stem, 5cm (2 inch) piece finely chopped
6 medium, sliced
Peppers, All Types
1 medium, red, deseeded and sliced
2 teaspoons, level, Thai 7
150 g, Chinese or pak choi, (5 1/2 oz), shredded
1 medium, pared into strips (use a peeler)
1 clove(s), crushed
Fresh Vegetable Stock
850 ml, (1 1/2 pints), hot vegetable
2 tablespoons, chopped
- Cover the noodles with boiling water and soak for 6 minutes, or according to pack instructions.
- 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.
- Add the pak choi or cabbage, carrot, garlic and ginger. Pour in the stock. Simmer gently for 5 minutes.
- 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.