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Curried coconut beef ramen

Curried coconut beef ramen


This Japanese style dish of noodles with British beef in a rich, spicy broth is modern comfort food at its best

  • Feeds 4 Feeds 4
  • Ready in 45 minutes

Each serving contains

  • Energy
    1889kj 453kcal
  • Fat
    High 41%
  • Saturates
    High 50%
  • Sugar
    Low 7%
  • Salt
    High 33%

% of adult’s reference intake | Carbohydrates per serving : 27g


  • 1 small red onion, finely sliced
  • 2 limes, 1 juiced, 1 cut into wedges
  • 1 tbsp dark soy sauce
  • 1½ tbsp Co-op vegetable oil, plus extra for frying
  • 2cm ginger, finely grated
  • 4 tbsp Co-op Thai red curry paste
  • 2½ tsp Co-op medium curry powder
  • 400ml can Co-op light coconut milk
  • 500ml chicken stock, made with 1 stock cube
  • 2 Co-op British free range eggs
  • 250g pack fresh Co-op egg noodles
  • 2 Co-op British beef rump steaks (about 250g)
  • 200g pak choi, cut into quarters
  • ½ x 25g pack coriander, roughly chopped


  1. Put the sliced onion in a small bowl with the lime juice and 1 tsp of the soy sauce, then set aside
  2. Heat 1 tbsp of the oil in a nonstick frying pan
  3. Add the ginger, curry paste and 2 tsp of the curry powder, then cook for 2 mins, stirring occasionally
  4. Add the coconut milk, stock and remaining soy sauce, then simmer gently for 15-20 mins
  5. Soft-boil the eggs and cook the noodles according to the pack instructions
  6. Drain, then set aside in cold water
  7. When cool enough to handle, peel and halve the eggs
  8. Dry a handful of the cooked noodles on kitchen paper
  9. Heat 2cm of oil in a large pan, until a piece of bread dropped in turns golden in 30 seconds
  10. Add the dry noodles and fry for 2-3 mins until golden and crisp
  11. Remove with a slotted spoon and set aside on kitchen paper
  12. Heat the remaining ½ tbsp of oil in a frying pan
  13. Sprinkle the steaks with the remaining curry powder, season and fry for 3-4 mins each side for medium-rare, or until cooked to your liking. Leave to rest
  14. Add the pak choi to the soup pan and simmer for 2 mins, until just tender
  15. Divide the boiled noodles between bowls and ladle in the soup
  16. Thinly slice the steaks and add to the bowls, along with the eggs
  17. Serve the ramen sprinkled with the onion, coriander, crispy fried noodles and lime wedges

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