Ramen noodle bowl with eggs and chillies

Ramen noodle bowl

Guaranteed to make your mouth water, this sweet teriyaki soup is full of fresh herbs and spices

By , 12 January 2016
Ramen noodle bowl
  • Ready in: 20 mins
  • Serves: 2
  • Price: per serving
Nutritional Info
  • Cals 314
  • Fat 9.5
  • Sat Fat 2.4
  • Sugar 5.1
  • Salt 1.02
  • 1 Asda Butchers Selection Sirloin Steak, 227g
  • 2 tsp Kikkoman Teryaki Marinade
  • 1 tbsp Asda Stir Fry Oil
  • 1cm piece root ginger, grated
  • 1 clove garlic, crushed
  • 1 red chilli, deseeded and finely chopped
  • 1 reduced salt beef stock cube
  • 2 tbsp reduced salt soy sauce
  • 75g carrots, cut into small cubes
  • 150g savoy cabbage, shredded
  • 350g pack fresh Asda Good Balanced Wholewheat noodles
  • 2 salad onions, trimmed and chopped
  • I medium egg, hard boiled, optional
  • Rub the steak all over with the teriyaki marinade. Set aside for 10 minutes.

  • Meanwhile heat the oil in a saucepan and cook the ginger, garlic and chilli over a low heat for 2 minutes, stirring.

  • Dissolve the stock cube in 1 litre boiling water, then add to the pan with the soy sauce and simmer for 5 minutes.

  • Add the carrots and cabbage, return to the boil and simmer for 5 minutes.

  • Add the noodles and heat through.

  • Wipe excess marinade off the steak and cook in a dry frying pan or on a griddle pan for 2 – 3 minutes on each side. Slice.

  • Remove the noodles and vegetables with a large slotted spoon and divide between 2 large bowls. Pour in the stock.

  • Top with slices of steak and sprinkle on the salad onions.

  • If using the egg, shell it and cut in half and serve on top.