Asian beef & peanut ramen bowl
I love a ramen bowl when eating out, so I love experimenting trying to create my own at home, testing new noodles, new broth and flavours. This bowl is balanced with lean protein, carbohydrates, a variety of vegetables. It’s totally fine to play with a few shortcuts to get this on the table in less than 1/2 hour. Freya broth sachets, Ice Kitchen frozen pastes are two of my favourites store cupboard staples at the moment.
ingredients
Serves 3
500g beef, cut in strips
250g brown rice noodles (I like King Soba Organic)
1 Thai red Ice Kitchen portion
1 can coconut milk (400ml)
2 tbsp fish sauce
2 tbsp light soy sauce
2 tbsp peanut butter
1 red pepper, cut in strips
200g green beans or equivalent
1 sachet Freja Beef Pho instant broth
4-5 garlic cloves, thinly sliced
To serve
4-5 spring onions
Handful of roasted peanuts, roughly crushed
Handful fresh coriander leaves
Lime
Chilli flakes
method
prep time: 5mins
cooking time: 20-30 mins
The noodles:
I like to use the King Soba Brown Rice noodles as you can use the soak method. Only takes 8mins and they can sit on the side soaking while you cook the rest.
The beef and veggies:
In a wok or thick pan on medium to hg heat, add a little olive oil and fry the garlic and red pepper until soft.
Add the beef strips and sauté until slightly brown.
Now add the curry paste, fish sauce, soy sauce and peanut butter.
Reduce heat to a simmer.
Stir well to mix and slowly add the coconut milk while stirring.
Add the green beans.
On the side, mix a sachet of instant bone broth with 300ml boiling water.
Crush the peanuts, slice a lime, and shred some coriander.
To serve:
Plate the noodles into 3 ramen bowls, top with the beef and veggies, pour some broth over and finally scatter the spring onions, coriander and crushed peanuts. Squeeze a slice of lime. Chilli flakes optional.
the health boost tip
The perfect “fake-away” to enjoy at home.
45g protein per portion
Green beans can be swapped for mange tout, or even a ready prepared mix of stir fry veggies.
