Salt-beef Ramen
By OcadoLife
Published on 03 April 2026
New York deli meets noodle bar in this super-easy Salt-beef Ramen created by OcadoLife food editor Lauren Hoffman. There’s barely any real cooking involved: all you need is an egg timer and a few clever shortcuts to create something generous and full of flavour. Time and servings
40 minsTotal time
4Servings
5 minsPrep time
35 minsCooking time
Ingredients
- 461g pack M&S Slow-cooked Salt Beef
- 2 medium eggs
- 4 instant ramen packs (mild or spicy, according to taste)
- 190g pack baby corn and mangetout
- 300g pack mixed pepper stir-fry
- 1 handful coriander sprigs
- 2 salad onions, finely sliced
- 2 dollops crispy chilli oil, to serve (optional)
- 2 tsp toasted sesame seeds, to serve (optional)
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6; cook the beef to pack instructions. Rest for 5 mins; shred.Step 2
Meanwhile, drop the eggs into boiling water; boil for 7 mins, then plunge into a bowl of ice water. Leave for 10 mins; peel and halve.Step 3
In a large pan, prepare the ramen broth to pack instructions. Add the baby corn first, simmer for 2 mins, then add the remaining veg and noodles until just tender.Step 4
Ladle the ramen into bowls, top with the shredded salt beef, half an egg, coriander and salad onions. Finish with a dollop of crispy chilli oil and some sesame seeds, if liked.