Ingredients (serves 4)
700ml salt reduced chicken stock
3 garlic cloves, halved
4 tbsp soy sauce
Thumb-sized piece of ginger, sliced
½ tsp Chinese five spice
Pinch of chilli powder
200g rice noodles
300g lean beef, sliced
300g baby spinach
150g baby pak choi, sliced
¼ cup sweetcorn
2 boiled eggs, halved
2 shallots, sliced
Sprinkle of sesame seeds
1. In a large pot, bring stock, garlic, soy sauce, ginger, five spice, chilli powder and 300ml water to the boil. Reduce heat, add beef and simmer for 5 mins.
2. Meanwhile, cook noodles following the pack instructions, then drain and set aside.
3. Divide the meat, noodles, spinach, corn, pak choi and egg halves between four bowls.
4. Strain the stock before pouring over the contents of each bowl, then sprinkle over shallots and sesame seeds before serving.
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