Chilli Beef Ramen

Serves: 4

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Total Time: 30

Prep Time: 20

Cook Time: 10

• 2 package(s) Amoy straight-to-wok noodles
• 8  spring onions, sliced
• 1  red onion, finely sliced
• 1  red chilli, sliced
• 4 large handfuls of spinach
• 2 teaspoon(s) vegetable oil
• 350 gram(s) sirloin steak, fat removed
• 1.1 liter(s) fresh chicken stock
• 4cm (1½in) fresh root ginger, grated
• 2 teaspoon(s) Clearspring miso (around £3.49 for 300g)
• 2 large handfuls of beansprouts
• 2 tablespoon(s) freshly chopped coriander (optional)
• 1  lime, quartered

Method

1. Divide the noodles, spring onions, red onion, chilli and spinach among four deep bowls.
2. Brush the oil over the steak and season with salt and freshly ground black pepper. Heat a griddle until hot and fry the steak for 5min, turning once - you'll need to do this in two batches. Leave to rest on a board.
3. Put the stock, ginger and 1.1 litres (2 pints) boiling water into a pan. ring slowly to the boil, then stir in the miso. Take off the heat and strain into the bowls. Leave to stand for 1min. Slice the beef, divide among the four bowls and top with the beansprouts and coriander. Serve with a squeeze of lime.

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