Steak Ramen Bowl

Steak Ramen Bowl served in a blue dish with chopsticks
  • 4 servings
  • 23 minutes to prepare
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  • 200g miso paste
  • 1 red chilli, sliced
  • 1 inch piece ginger, sliced
  • 200g dried egg noodles
  • 1 corn on the cob
  • 1 carrot
  • 100g pak choi, halved
  • 75g sugar snap peas, halved
  • 4 eggs
  • 300g sirloin steak
  • Drizzle olive oil
  • 1tsp nigella seeds
  • Coriander leaves


This seriously succulent steak ramen bowl is absolutely delicious as a family winter warmer.

  1. Place 2 litres of water into a large saucepan. Add the miso paste, chilli and ginger and bring to the boil. Add the egg noodles and boil for 5 minutes.
  2. Remove the kernels from the sweetcorn and spiralize the carrot (alternatively slice into thin matchsticks).
  3. Add the sweetcorn kernels, carrot, pak choi and sugar snap peas to the pan. Cover with a lid and boil for 1 minute. Remove the pan from the heat, leaving the lid on.
  4. Place the eggs into a saucepan of cold water, bring to the boil for 4 minutes. Then submerge the eggs in cold water and set to one side.
  5. Drizzle the sirloin steak with a little olive oil. Heat a griddle pan over a high heat, cook the steak for 2-3 minutes on each side. Remove and set aside to rest.
  6. To serve, peel the eggs and slice in half. Divide the noodles and cooking liquid equally between 4 bowls. Spoon the vegetables into each bowl. Slice the sirloin steak into thin strips and add to the bowls. Finish with 2 halves of egg and garnish with Nigella seeds and coriander leaves.

Chef’s Tip

This is a great Monday dish using up leftovers from a Sunday roast. Swap the sirloin for torn roast pork, chicken or even lamb.