Steak Ramen Bowl
- 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.
- 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.
- Remove the kernels from the sweetcorn and spiralize the carrot (alternatively slice into thin matchsticks).
- 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.
- 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.
- 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.
- 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.
This is a great Monday dish using up leftovers from a Sunday roast. Swap the sirloin for torn roast pork, chicken or even lamb.