Back and Chilli Beef Ramen

So, why was I away?

This was mainly due to changing to a new job. However, now that I am all settled and also have a new laptop (Yay!) blogs will resume as normal.

What have I been up to? In a nutshell (not particularly in any order)…

The Kitchin
Edinburgh Fringe
Commonwealth Games
Open cinema (The Good, The Bad and the Ugly)
Download Festival
Weekend in Hull
Panic at the disco!
Camden Rocks

A few of these will be discussed in future blogs.

More recipes will follow obviously like the one below, which is a lovely ramen dish, adapted from Wagamama.

026 (Custom)

Serves: 2
Prep Time: 15 minutes
Cooking Time: 10 minutes

Ramen Noodles
1 ltr chicken stock
4 spring onions
1tbsp olive oil
1 red chilli, julienned
1 large red chilli, finely chopped
1 tbsp soft brown sugar
2 tbsp Thai fish sauce
1 lime, juice only

Mix the bottom 4 ingredients together to make a chilli lime sauce and set aside.
Blanch the beansprouts in a large pan of boiling water for 10 seconds.
Drain but reserve the water.
Cook the ramen noodles for 2-3 minutes, in the reserved water (topped up if required)
Heat the olive oil in a frying pan on a High heat.
Add the steak and cook for 2 minutes on each side, or until medium rare.
Rest the steak for 3 minutes
Slice the steak on the diagonal.
Divide noodles between 2 bowls.
Pour half of the stock over each bowl noodles.
Add half of the chilli lime sauce to each bowl.
Top with beef, beansprouts, spring onion, chilli and coriander.




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