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BBQ Beef Ramen Noodles Bowl

Quick and simple bbq beef ramen noodles bowl. And all topped with crispy miso glazed kale. Just right for those nights, when you are craving Asian inspired noodles, but your favourite spot is closed.

 

Ingredients

Ingredients
Servings:
Miso Kale Chips
g
Kale
tbsp
Olive Oil
tbsp
White Miso
Bowl
tbsp
Sesame Oil
Shallots
thinly sliced
g
Sirloin Steak
thinly sliced
Garlic Clove
minced
tsp
Fresh Ginger
tsp
Black Pepper
g
Ketchup
ml
Apple Cider Vinegar
g
Maple Syrup
tsp
Worcestershire Sauce
tsp
Whole Grain Dijon Mustard
tsp
Sweet Smoked Paprika Powder
g
Ramen Noodles
tbsp
Butter
Fresh Basil
Sesame Seeds
Carrot
Spring Onion
Lime
Calories
per serving
642
Carbs
53
Protein
27
Fat
15

Instructions

Preparing In The Kitchen
    Miso Kale Chips
  1. Preheat the oven to 180 ºC and prepare two baking sheets with parchment paper. Divide the greens between those two sheets and drizzle with olive oil and miso. Rub greens between hands to thoroughly coat the greens.
  2. Roast in the oven for about 12-15 minutes, tossing halfway through, until dry and crisp, but not burned.
  3. Transfer to a cooling rack to cool completely.
    4. BBQ Beef Bowl
  4. In the meantime, heat up the oil in a large skillet over medium heat. Once hot, add the shallots and cook until they start to caramelize, about 5 minutes. Add in the beef slices, garlic, ginger, and pepper. Cook till everything is browned for about 5 minutes.
  5. In a medium bowl, whisk together the ketchup, apple cider vinegar, maple syrup, Worcestershire sauce, grainy mustard and paprika.
  6. Pour in the bbq sauce and bring the sauce to a boil over medium-high heat and cook until the sauce coats the beef, about 5-8 minutes.
  7. Meanwhile, cook the noodles. Bring a large pot of water to a boil. Boil the ramen according to package directions, until al dente. Before you drain the noodles scoop out about 50 ml cooking water, drain.
  8. Add the noodles and tablespoon by tablespoon of the reserved water to the beef to get the desired consistency. Add the butter and basil, tossing to combine.
  9. Divide the noodles between plates. Top with sesame seeds, carrots, spring onions, and fresh limes and on top the crispy miso kale.

Preparing In The Kitchen
    Miso Kale Chips
  1. Preheat the oven to 180 ºC and prepare two baking sheets with parchment paper. Divide the greens between those two sheets and drizzle with olive oil and miso. Rub greens between hands to thoroughly coat the greens.
  2. Roast in the oven for about 12-15 minutes, tossing halfway through, until dry and crisp, but not burned.
  3. Transfer to a cooling rack to cool completely.
    4. BBQ Beef Bowl
  4. In the meantime, heat up the oil in a large skillet over medium heat. Once hot, add the shallots and cook until they start to caramelize, about 5 minutes. Add in the beef slices, garlic, ginger, and pepper. Cook till everything is browned for about 5 minutes.
  5. In a medium bowl, whisk together the ketchup, apple cider vinegar, maple syrup, Worcestershire sauce, grainy mustard and paprika.
  6. Pour in the bbq sauce and bring the sauce to a boil over medium-high heat and cook until the sauce coats the beef, about 5-8 minutes.
  7. Meanwhile, cook the noodles. Bring a large pot of water to a boil. Boil the ramen according to package directions, until al dente. Before you drain the noodles scoop out about 50 ml cooking water, drain.
  8. Add the noodles and tablespoon by tablespoon of the reserved water to the beef to get the desired consistency. Add the butter and basil, tossing to combine.
  9. Divide the noodles between plates. Top with sesame seeds, carrots, spring onions, and fresh limes and on top the crispy miso kale.

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