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Salt-beef Ramen

By OcadoLife
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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

9 total
  • 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

4 steps

  1. Step 1

    Preheat the oven to 200°C/180°C fan/gas 6; cook the beef to pack instructions. Rest for 5 mins; shred.

  2. 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.

  3. 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.

  4. 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.