
Curried coconut beef ramen
https://www.coop.co.uk/recipes/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
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 27g
Share this recipe
Ingredients
- 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
Method
- Put the sliced onion in a small bowl with the lime juice and 1 tsp of the soy sauce, then set aside
- Heat 1 tbsp of the oil in a nonstick frying pan
- Add the ginger, curry paste and 2 tsp of the curry powder, then cook for 2 mins, stirring occasionally
- Add the coconut milk, stock and remaining soy sauce, then simmer gently for 15-20 mins
- Soft-boil the eggs and cook the noodles according to the pack instructions
- Drain, then set aside in cold water
- When cool enough to handle, peel and halve the eggs
- Dry a handful of the cooked noodles on kitchen paper
- Heat 2cm of oil in a large pan, until a piece of bread dropped in turns golden in 30 seconds
- Add the dry noodles and fry for 2-3 mins until golden and crisp
- Remove with a slotted spoon and set aside on kitchen paper
- Heat the remaining ½ tbsp of oil in a frying pan
- 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
- Add the pak choi to the soup pan and simmer for 2 mins, until just tender
- Divide the boiled noodles between bowls and ladle in the soup
- Thinly slice the steaks and add to the bowls, along with the eggs
- Serve the ramen sprinkled with the onion, coriander, crispy fried noodles and lime wedges