Beef Ramen For One

After my first ramen experience at Min Min Noodle Bar a few weeks ago, I was eager to try and recreate something similar at home. I trawled the internet in search of a great recipe and each one seemed to be different, so I ended up taking inspiration from lots of recipes to come up with my own take on a ramen. It’s probably not the most traditional ramen, but it was still really tasty!



  • 100-150g frying steak (or any cut of steak)
  • Pinch of 5 spice
  • Large handful of oyster mushrooms, roughly sliced
  • 1 onion, sliced thinly
  • 1 garlic clove, finely chopped
  • 1/2 red chilli, deseeded and finely chopped – add more if you want it hotter!
  • 1 thumb-sized piece of fresh ginger, peeled and finely chopped
  • 400ml chicken stock – made using 3 low salt chicken oxo cubes
  • 2-3 tbsp dark soy sauce
  • 1/2 carrot, sliced into thin strips
  • 1 portion of straight to wok noodles – I used Sharwoods medium egg noodles, but you can use any noodles of your choice…and if you can get ramen noodles, use them!!
  • Handful of beansprouts
  • Handful of fresh coriander, roughly chopped
  • 1 medium egg
  • 2-3 spring onions, sliced diagonally
  • 1/2 lime


1. To a pan of boiling water, add the egg and boil it for 7-8 minutes. Once it has cooled down, peel off the shell and cut it in half. Set aside for later

2. Fry the onion, garlic, chilli and ginger for 2 minutes. Add the sliced mushrooms and carrot and fry for a further 2-3 minutes until the onion has softened and the mushrooms are cooked

3. Add the chicken stock, coriander, soy sauce and a good pinch of 5 spice. Bring it to the boil and simmer for 5 minutes

4. Whilst the soup is simmering away, season the beef with a pinch of pepper and 5 spice. Fry it for around 5-8 minutes, turning over halfway through, until it is cooked to your liking. Slice it into strips and set aside


5. Add the noodles and simmer for 4-5 minutes. Taste the soup and add more seasoning, soy sauce or 5 spice if needed

6. Stir in the beansprouts and a good squeeze of lime juice and simmer for 1-2 minutes


7. Ladle the ramen into a bowl and arrange the spring onions, extra coriander, one half of the egg (or both if you want!) and the sliced cooked beef on top, then serve


Tips and Ideas: 

  • Swap the beef for roasted pork, chargrilled chicken, prawns…basically any meat or fish you want! It’s also a great way to use up leftover roasted meat too
  • Add extra vegetables such as sweetcorn, mushrooms,pak choi, etc

2 thoughts on “Beef Ramen For One

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