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)
PREPARATION
- Cook the noodles as directed on the packet, drain and refresh with cold water to prevent the noodles from overcooking.
- Slice the beef as thinly as possible to allow it to cook quickly.
- 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.
- Add the noodles to the stock, stir well.
- Serve the soup sprinkling over the sesame oil, beansprouts, red onion and sesame seeds.
That looks really great. I love ordering soup like that when we go for vietnamese food.
Hi Pamela, you have a lovely site here. You’ve done a great job with this soup. Looks great especially the broth. I absoblutely am mad about broth soup. Thanks for sharing the recipe. I came across this book in the bookshop but didn’t buy it – at that time, i was buying ‘Falling Cloudberries’. I only allow myself one book purchase at a time! lol.
Sara – I love noodles in any shape or form, couldn’t live without them
Mae – Thanks your kind words, I hadn’t bought myself a new cookbook for ages so I thought I was well over due for one. We had the first Wagamama book but never managed to make anything from it as the recipes all seemed a bit overly complicated but this one is much better.
Wow,
In the meantime, this might cure my craving! Just need to buy the ingredients..
I haven’t had this for a very loooong time! Almost a year now. There’s a really good ramen place in my hometown. I can’t wait to go there when I go home
It was really quick to make took less than 10 minutes, my kind of fast food!
looks FAB!
man, i love ramen despite having lived upon it in college. I’m really glad “real” ramen has made it to the States, buying the 10 packs for $1 just seems a little too student-y now that I’m in my 30s!
beautiful soup Pamela!