Get daily celeb exclusives and behind the scenes house tours direct to your inboxMore Newsletters SubscribePlease enter a valid emailSomething went wrong, please try again later.More NewslettersWe use your sign-up to provide content in ways you’ve consented to and improve our understanding of you. This may include adverts from us and third parties based on our knowledge of you. More infoThank you for subscribing!We have more newslettersShow me See OurPrivacy Notice See OurPrivacy Notice×Group 28 Get daily celeb exclusives and behind the scenes house tours direct to your inboxInvalid emailSomething went wrong, please try again later.Sign UpNo thanks, closeWe use your sign-up to provide content in ways you’ve consented to and improve our understanding of you. This may include adverts from us and third parties based on our knowledge of you. More info×Group 28Thank you for subscribing!We have more newslettersShow MeNo thanks, closeSee our
Privacy NoticeWhen it comes to putting together a quick and easy dinner, it doesn’t get much simpler than ramen noodles. With their quick cook time and endless flavour possibilities, if you’re looking for a speedy dish, they make for a cupboard staple. But, it’s time to upgrade your typical instant noodle recipe with this delicious peanut butter ramen and beef dish. Using instant noodles for that quick prep to plate time, the recipe is bursting with flavour in every bite thanks to its peanut butter and sriracha sauce. Given that it only takes 15 minutes to cook, you can’t really go wrong! Peanut butter ramen with beef Serves 4
This peanut butter ramen with beef takes around 15 minutes to make
(Image: Nicky Corbishley)
Ingredients 4 eggs, at room temperature 1 tbsp sesame oil 2 tbsp unsalted butter 4 garlic cloves, peeled and minced 2 tsp minced ginger 1.4 litres (about 6 cups) beef stock (water plus 4 beef stock cubes is fine) 2 tbsp smooth peanut butter 2 tbsp light soy sauce 1-2 tbsp sriracha sauce 1 tbsp Chinese rice wine or sherry 1 tbsp light brown sugar ¼ tsp white pepper 3 x 70g (2½oz) packets instant noodles (noodles only) 100g (3½oz) packet cooked peppered beef slices, sliced into thin strips Toppings 5 spring onions (scallions), chopped 1 carrot, peeled and sliced thinly 1 tsp black and white sesame seeds A pinch of chilli flakes
Kitchen Sanctuary Quick & Easy: Delicious 30-minute Dinners by Nicky Corbishley is out now
Method Start by boiling the eggs. Place them in a medium saucepan and cover with cold water. Bring to the boil, then simmer for 6 minutes. After 6 minutes, place the eggs in a bowl of water with ice and allow to cool for 5 minutes. Peel the eggs (to make things easier, roll them on the work surface to break the shell all over), then slice in half. Now make the ramen. Heat the oil and butter in a large saucepan over a medium heat until the butter melts. Add the garlic and ginger and fry for 30 seconds, stirring constantly. Add the stock, peanut butter, soy sauce, sriracha, rice wine, sugar and pepper. Stir together and bring to the boil. Add the instant noodles, bring back to the boil, then simmer for 3 minutes, stirring occasionally, to separate the noodles. Add the strips of beef and cook for 30 seconds to heat through. Use a set of tongs to divide the noodles between bowls. Ladle over the sauce and beef. Top each bowl with two halves of egg. Garnish the ramen with the spring onions, carrot, sesame seeds and chilli flakes. Extracted from Kitchen Sanctuary Quick & Easy: Delicious 30-minute Dinners by Nicky Corbishley (Kyle Books, hardback £22). Photography by Nicky Corbishley.Story SavedYou can find this story in My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterCommentMore OnFood
