Posie’s Place

Went along to our local Asian supermarket today to invest in some essential staples to allow me to test drive my new cookbook, Wagamama: Ways with Noodles by Hugo Arnold. I love our local Asian market and could spend all day browsing the exotic ingredients and trying to figure out how I would use them. I ended up buying all manner of sauces, different kinds of noodles, some new crockery and a couple of mini ladle-like soup spoons. I was in heaven.

I couldn’t make up my mind which recipe to choose, so many of them looked irresistible. Finally I passed the buck and got Stewart to choose and he opted for the Hot and Sour Beef Ramen. I modified the recipe slightly but that was just the quantities not the ingredients and I have noted all of my changes below.

Here is the recipe…

HOT AND SOUR BEEF RAMEN

Serves 2

INGREDIENTS

• 75g Ramen noodles (I used 100g since that the was weight of ramen in the packet I was using)
• 150g Beef fillet (I used 250g since I didn’t thing 150g would be enough for two people since there wasn’t much veg in the soup)
• 1 Red chilli, thinly sliced
• 1 Tbsp Rice wine vinegar
• 1 Tbsp Soy sauce
• 650ml Chicken or beef stock (I used chicken stock)
• 1/2 Small red onion, thinly sliced
• 2 Handfuls of beansprouts
• 2 Tsp Toasted sesame oil
• 1 Tsp sesame seads, toasted briefly in a hot, dry frying pan (this was the one ingredient I forgot to pick up so this was omitted)

1. Cook the noodles as directed on the packet, drain and refresh with cold water to prevent the noodles from overcooking.
2. Slice the beef as thinly as possible to allow it to cook quickly.
3. Add the garlic, chilli, rice vinegar, soy sauce and stock into a large pot. Bring the mixture to the boil and allow it to simmer for a couple of minutes, add the beef and continue to cook for a further minute.
4. Add the noodles to the stock, stir well.
5. Serve the soup sprinkling over the sesame oil, beansprouts, red onion and sesame seeds.

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