Golden Beef & Mushroom Udon Ramen
with Crispy Chilli Oil & Jammy Eggs
- Gluten
- Soy
- Wheat
- Milk
- Eggs
- May contain traces of allergens
- Peanuts
- Sesame
- Crustaceans
- Wheat
- Almond
- Molluscs
- Fish
- Pine nut
- Sulphites
- Eggs
- Gluten
A soul-warming bowl of ramen loaded with beef, meaty oyster mushrooms and earthy shiitake, all swimming in a rich, deeply savoury broth. Finished with a drizzle of homemade crispy chilli oil that brings the heat and the kind of depth you didn't know a weeknight dinner could have.
Ingredients
1
Spring Onion
2
Garlic
1 tin
Sweetcorn
1 packet
Mushrooms
1
Japanese Tofu
(Contains: Gluten, Soy, Wheat May be present: Peanuts, Sesame)
1 sachet
Chilli Flakes
1 sachet
Crispy Shallots
1
Creamy Ramen Broth
(Contains: Milk, Soy May be present: Crustaceans, Wheat, Almond, Molluscs, Fish, Pine nut, Sulphites, Eggs, Gluten, Sesame)
1 packet
Udon Noodles
(Contains: Gluten, Wheat)
1 packet
Miso Paste
(Contains: Gluten, Soy, Wheat)
250 g
Beef Strips
Not included in your delivery
1 drizzle
olive oil
2 piece
egg
(Contains: Eggs)
2 cup
Boiling water
Utensils
Cooking Steps
- Boil the kettle. Half-fill medium saucepan with boiling water.
- Add the eggs and cook until soft-boiled or to your liking, 7-8 minutes.
- Using tongs, drain and remove eggs from saucepan and cool in cold water.
- Meanwhile, thinly slice spring onion. Finely chop garlic.
- Drain sweetcorn.
- Thinly slice oyster & shiitake mushrooms.
- In a small heatproof bowl, combine garlic, a pinch of chilli flakes (if using) and a pinch of pepper. Set aside.
- In a large frying pan, heat the olive oil (1 tbs per person) over high heat until just smoking, 30 seconds. Pour hot oil into bowl over garlic chilli mixture.
- Stir in crispy shallots and a pinch of brown sugar. Set aside.
TIP: The hot oil will bubble up and 'cook' the garlic and chilli.
- Return frying pan to high heat with a drizzle of olive oil.
- Cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. Transfer to a plate.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
- Return frying pan to medium-high heat with a drizzle of olive oil.
- Cook mushrooms and sweetcorn, until browned and softened, 6-8 minutes.
- When the eggs are done, return saucepan to medium-high heat. Add creamy ramen broth and the boiling water, stirring until combined, 1-2 minutes.
- Add ramen noodles and cook, gently stirring with a fork to separate, until tender, 1-2 minutes.
- Remove pan from heat and stir through miso paste. Season to taste.
- Carefully peel eggs, then halve.
- Divide ramen noodles and broth between bowls.
- Top with beef, mushroom and sweetcorn and egg.
- Garnish with spring onion. Drizzle over crispy chilli oil. Enjoy!
Customer reviews
Review summary
Updated on Oct 2026- Flavour: Opinions were split — some loved the rich, layered flavours and called it a favourite, while one found the béchamel had an off taste and the overall dish bland.
- Ease of prep: Several customers found the dish straightforward and enjoyable to prepare.
- Leftovers: The generous portions meant plenty left over for lunches the next day.
