BEEF RAMEN

Making ramen at home does not need to be complicated. This easy ramen recipe is ready in just 20 minutes — a quick fragrant broth with noodles and plenty of crunchy vegetables. The beef will cook on its own when stirred through the noodles and broth but of course you can add with the spinach if you prefer.

Prep time: 15 MINS

Cooking time: 20 MINS FREEZER FRIENDLY (BROTH) LOADS OF VEG

Serves 4

2 garlic cloves, very thinly sliced

5cm piece fresh root ginger, peeled and thinly sliced

1 lemongrass stick, trimmed to 10cm and crushed

2 x 400ml cartons fresh beef stock 2 star anise

4 tbsp soy sauce

Juice of 1 lime, plus extra wedges to garnish

2 mild red chillies, 1 whole and 1 thinly sliced into rings

20g fresh coriander, leaves picked and stalks reserved

200g ramen noodles

100g shitake mushrooms, sliced 500g baby spinach leaves

2 baby pak choy, finely sliced

100g sugar snap peas, halved

225g lean beef escalopes, thinly sliced

25g fresh beansprouts

1 x 40g packet toasted nori seaweed crisps, shredded

Put the garlic, ginger and lemongrass in a pan with the stock and add the star anise, soy sauce, lime juice, whole red chilli and coriander stalks.

Bring to a simmer over a medium heat and cook for 15 minutes to allow the flavours to infuse. Strain into a clean pan. This can be covered with clingfilm and kept in the fridge or is perfect for freezing.

Add the ramen noodles and shitake mushrooms and simmer for 2-3 minutes until just tender. Stir in the spinach until just wilted.

To serve, divide the ramen among warmed bowls and top with the beef, pak choy, sugar snaps and beansprouts. Scatter over with the coriander, chilli rings and seaweed. Garnish with the lime wedges to serve.