Chilli beef ramen
9
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
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
Calorie controlled cooking spray
5 spray(s)
Beef rump steak, raw
225 g
Chilli, green or red
1 individual
Lemon grass stems
1 individual
Shallots
6 medium
Peppers, all types
1 medium
Mixed Spice
2 teaspoon(s), level
Cabbage
150 g
Carrots, raw
1 medium
Garlic
1 clove(s)
Root Ginger
1 teaspoon(s)
Fresh Vegetable Stock
850 ml
Salt
1 pinch
Black pepper
0.125 teaspoon(s)
Coriander, fresh
2 tablespoon(s)
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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