/Chilli Beef Ramen Bowl

Chilli Beef Ramen Bowl

I’m sure I’ve mentioned before that my husband and spicy food don’t go together that well, whereas I love things to have a bit of heat. With a lot of meals I add it through seasoning after serving things up, but tonight he’s away with work and the first thing I’ve done is reach for the chilli!

Tonight’s dinner is one of those that looks impressive but requires almost no effort – a bit of peeling and slicing and that’s about it. Pre-cooked noodles mean you can just cover them with stock, garnish them with the vegetables of your choice and then sit back and enjoy. When Autumn is making itself know with falling temperatures there’s a lot of joy to be had by sitting on the sofa with a steaming bowl of noodles and a serious chilli kick.


Chilli Beef Ramen Bowl

One of the great things about bowls of noodles is that you can add as many or as few ingredients as you like. This recipe recreates the meal I had tonight but you can add or remove any number of ingredients and make whatever swaps you feel are needed to suit your tastebuds (or the contents of your fridge). For me the best bit is that you can make it as spicy or as mild as you like - I generally go heavy on the chilli, but don't feel you have to!
Course Main Course
Cuisine Beef
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2
Author scottsilverthorn


  • 1 tbsp Vegetable Oil
  • 2 cm Piece of Ginger Root, peeled and cut into thin strips
  • 1 large clove Garlic, peeled and crushed
  • 1 Red Chilli, finely chopped (remove the seeds if you want less heat)
  • 800 ml Chicken or Vegetable Stock
  • 2 tsp Fish Sauce
  • 2 tsp Soy Sauce
  • 1 tsp Sesame Oil
  • 2 packs "Straight to Wok" noodles
  • 0.5 Red Pepper, thinly sliced
  • 2 tsp Srirachi Chilli Sauce
  • 0.5 Red Onion, peeled and thinly sliced
  • 5 Baby Sweetcorn, halved
  • 10 Mange Tout
  • 6 Stalks Tenderstem Broccoli
  • 2 Spring Onions, cut in half lengthways
  • 6 Shitake Mushrooms
  • Small handful Coriander Leaves, torn
  • 300 g Sirloin Steak, cooked to your liking


  1. Heat the oil in a large saucepan then add the ginger, garlic and chilli. Fry for a minute or so to start releasing the flavour, then add in the stock, fish sauce, soy sauce, sriracha and sesame oil. Bring to a simmer. Check for seasoning and add a bit more if needed.
  2. Split the pre-cooked noodles between two serving bowls, then pour over a generous ladle or two of hot stock, just covering them. Allow the noodles to heat through for a minute or two. Whilst the noodles are "cooking" arrange the prepared vegetables over the top of the noodles then add a bit more stock to allow them to heat through slightly but remain fresh and crunchy. It's up to you how much stock to add - I like a generous amount but know that's not for everyone.
  3. Slice the cooked steak (or meat / protein of your choice) to the bowls, garnish with the coriander and serve. Eat it while it's hot and remember that slurping should be encouraged!