Name: Curried beef ramen
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 2–3 spring onions/scallions, green parts only, finely sliced; handful of micro or regular coriander/cilantro leaves; 1 fresh red chilli, seeded and finely chopped; 15 ml/1 tbsp sesame oil; 15 ml/1 tbsp rice vinegar; pinch of salt; 500 g/1 lb beef skirt, cut into chunky cubes; 10–20 ml/2–4 tsp medium curry paste; 15 ml/1 tbsp sake; 15–30 ml/1–2 tbsp medium curry paste; 400 g/14 oz fresh ramen noodles; 1.75 litres/3 pints/7½ cups chicken stock; 15 ml/1 tbsp light soy sauce; salt and ground black pepper; 15 ml/1 tbsp mirin; 5 cm/2 in piece of fresh root ginger, peeled and grated; large handful of baby spinach leaves; 1 fresh red chilli, finely chopped; pinch of ground turmeric

Preparation info

Serves
4

Difficulty
Easy
Ready in
45 min

Appears in

Ramen

By Heather Whinney

Published 2018

About

Chunky pieces of curried beef add texture and intense flavour to this Indian-influenced ramen dish, enhanced with the addition of curry paste to the tare. Sliced fresh chilli dials up the heat, but leave it out if you prefer things less fiery.

Ingredients

For the base

1.75 litres/3 pints/7½ cups chicken stock

Asia
India
Main course
Soup

Method

First, season the beef with salt and pepper, then toss it in the curry paste. Heat the oil in a large frying pan over a medium-high heat, then add the beef and cook until golden on all sides – you may need to do this in batches depending on the size of your pan.
Add the chilli and ginger and cook for a minute more, then stir in the turmeric, turning the meat to

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Ingredients

For the base

Method

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