favorite
print
like
Serves
US | Metric
Ingredients
Crispy beef
  • 1 Large rump steak
  • 2 Eggs
  • 200 g Cornflour
  • Salt and pepper
  • Chilli flakes
  • 4 tbsps Hot chilli honey (or just regular honey)
Broth
  • 700 ml Boiling water
  • 1 Chicken stock cube
  • ½ Bar of achiote paste
The rest
  • 2 tbsps Nduja
  • 2 Eggs
  • 1 Sliced red chilli
  • 1 Sliced spring onion
  • Udon noodles for 2
Crispy Beef Ramen Crispy Beef Ramen
Crispy Beef Ramen

A fusion of all my favourite ingredients to create a super spicy ramen...

Prep 30 minutes
Total 1 hour

Pop all the broth ingredients in a pan and simmer for 20 mins making sure everything is dissolved.


While that's bubbling away slice your beef into thin strips. Mix the eggs and dubk the strips in the egg then the cornflour (mixed with the salt and pepper) and then fry in a generous amount of hot oil. Do this in batches to ensure maximum crispness. Throw it in a bowl when done and toss with the chilli flakes and honey.


Chuck your noodles into the broth to soften and then fry the nduja on a low heat until the fat has melted and then crack a couple of eggs on top.


To serve, place broth and noodles in the bowl, slide on the egg with the nduja, plonk in the chilli beef and garnish with jalapeño and spring onion.

Crispy Beef Ramen Crispy Beef Ramen
Crispy Beef Ramen

A fusion of all my favourite ingredients to create a super spicy ramen...

favorite
print
like
Prep 30 minutes
Total 1 hour
Serves
US | Metric
Ingredients
Crispy beef
  • 1 Large rump steak
  • 2 Eggs
  • 200 g Cornflour
  • Salt and pepper
  • Chilli flakes
  • 4 tbsps Hot chilli honey (or just regular honey)
Broth
  • 700 ml Boiling water
  • 1 Chicken stock cube
  • ½ Bar of achiote paste
The rest
  • 2 tbsps Nduja
  • 2 Eggs
  • 1 Sliced red chilli
  • 1 Sliced spring onion
  • Udon noodles for 2

Pop all the broth ingredients in a pan and simmer for 20 mins making sure everything is dissolved.


While that's bubbling away slice your beef into thin strips. Mix the eggs and dubk the strips in the egg then the cornflour (mixed with the salt and pepper) and then fry in a generous amount of hot oil. Do this in batches to ensure maximum crispness. Throw it in a bowl when done and toss with the chilli flakes and honey.


Chuck your noodles into the broth to soften and then fry the nduja on a low heat until the fat has melted and then crack a couple of eggs on top.


To serve, place broth and noodles in the bowl, slide on the egg with the nduja, plonk in the chilli beef and garnish with jalapeño and spring onion.