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Preparation time is 5minutes
Cook time is 15minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
7 Ingredients
Number of servings
4
- 400grams beef rump steak, fat trimmed
- 1tablespoons vegetable oil
- 260grams Nong Shim Shin ramyun instant noodle black
- 375grams sliced cup mushrooms
- 1 bunch baby pak choy Asian greens, halved lengthways
- 2 spring onions, trimmed, thinly sliced (to garnish)
- 1 long red chilli, thinly sliced (to garnish)
Nutrition per serving
2180kJ / 520Cal
2180 Kilojoules or 520 Calories
25% of daily energy intake*
Protein
29.5grams
Fat
24.2grams
Carbs
44.5grams
Sugars
3.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Take instant ramen noodles to the next level with this easy dinner idea. This ramen recipe is ready in four simple steps and takes only 20 minutes to make.
Method
Step 1 of 4
Heat a large frying pan over medium-high heat. Drizzle beef with oil and add to pan. Cook for 3 minutes on each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil and set aside for 5 minutes to rest. Thinly slice.
Step 2 of 4
Meanwhile, reserve noodles from packet, then place noodle soup base sachets and 1.5L water in a large saucepan over high heat and bring to the boil. Add mushrooms and return to the boil. Reduce heat to medium and simmer, uncovered, for 2 minutes or until mushrooms are tender.
Step 3 of 4
Add reserved noodles and pak choy to mushroom mixture. Cook for 2 minutes or until noodles have softened and pak choy is bright green and tender.
Step 4 of 4
Divide mixture among bowls. Top with beef and serve garnished with spring onion and chilli.
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