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Beef Ramen-serves 6-8


Use whatever you fancy but I often use these vegetables because they hold up well in a soup. How you cut the vegetables is also up to you. There are no rules here! As there are a lot of ingredients, this looks complicated but i promise you it's not. If you w ant an even quicker version, buy a ready made pack of stir fry vegetables!

1 pack sugar snap peas

1 pack fine green beans, sliced in half

1 corn on the cob, kernels cut off

2 carrots, julienned/spiralized/peeled

1 small bunch flat leaf parsley, sliced

1 pack fine asparagus, sliced in thirds

1 bunch spring onions, sliced

1 small bunch coriander (optional), sliced

1 stalk mint, leaves removed and sliced

2 small red chilli finely sliced (optional)

1 thumb piece ginger, grated finely

2 cloves garlic, minced

Soy sauce

Sesame Oil

1 litre beef/vegetable  stock

1 pack fine rice noodles (or whatever noodles you prefer)

8 very thin fairy steaks/minute steaks, sliced into bite sized pieces


1 tbsp vegetable oil


  • Prepare all the vegetables and meat in advance. Boil your kettle to the max.

  • In a large saucepan heat the oil. 

  • Add the meat and let it brown for 2 mins, constantly stirring.

  • Add the ginger and garlic and fry for 1 min.

  • Add the rest of the vegetables and fry for a few mins.

  • Add the stock and stir.

  • Add approx 3 tbsp soy sauce and 1 tbsp sesame oil (you can add more later) and bring to the boil. 

  • Add the rice noodles, turn down the heat and simmer until soft (approx 4-5 mins)

  • Now taste! You may want to add more soy/sesame oil now.

  • Add the fresh herbs of your choice. Give the soup a good stir and season with salt and pepper and soy if you feel it needs it.

  • Pour into bowls and top with the fresh chilli and more fresh herbs if you want.

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