Chili Beef Ramenish

Having been back and forwards to the UK recently (hence the terrible lack of updates) all I feel like I've eaten is fried food and certainly not enough vegetables. So, first night back and we're having some yummy chilli soupy noodles. Just what I fancy.

It's surprisingly cold here as well, so this type of wintry food is perfect for a blustery evening,

Chili Beef Ramenish

150g bean sprouts

250g rice noodles

200g beef - a steak cut is best


a few drops of sesame oil

a little teriyaki sauce (optional)


1litre of no fat chicken stock

chilli sauce mix - 1/2 teaspoon sugar, 1/2 tablespoon vinegar, 1 tablespoon sweet chilli sauce, 1.5 tablespoons nam pla

4 spring onions trimmed and sliced

1 red chilli, trimmed, deseeded and sliced finely

1/2 red onion peeled and very thinly sliced

6 sprigs coriander

a pinch in dried chilli flakes for extra heat (optional)

Make up a quick chilli sauce by mixing 1/2 teaspoon sugar, 1/2 tablespoon vinegar, 1 tablespoon sweet chilli sauce, 1.5 tablespoons nam pla.

Blanch bean sprouts in boiling water for 10 seconds. Drain and reserve liquid. Cook noodles in reserved water until tender.

Put a few drops of sesame oil in a frying pan. Finely slice the beef and flash fry with the sliced chilli until medium rare. Remove and brush with teriyaki sauce if you fancy it and keep warm.

Divide noodles between 2 bowls. Heat stock, stir in the chili sauce and ladle over noodles. Top with beef, bean sprouts, spring onions, red onion, and chilli flakes and coriander.

I'm serving it with a side of steamed pak choi for the crunchy greeny goodness. And if I'm feeling flash, a wedge of lime to squeeze over the noodles.