Beef Short Rib Ramen
June 1, 2021


  • 4 tablespoons light soy sauce
  • 350g beef short rib
  • 1 tablespoon oil – vegetable or rapeseed
  • 1 small sweet potato – peeled into ribbons
  • 1 small handful Mange-tout – finely sliced – or however many you fancy
  • 1 small red onion – finely sliced
  • 1 med carrot, grated
  • 500ml chicken stock
  • Pinch dried chilli flakes
  • Straight to wok noodles – 1 packet serves 2
  • Salt
  • Pea shoots to garnish



  1. Preheat oven to 120 degrees fan, GM 1 or 130 degrees C
  2. Mix soy sauce, 1 tablespoon of water and a good pinch of salt in a roasting tin.
  3. Add meat and coat – cover tightly with foil and roast for 5 hours – baste every hour. When your meat is ready, set aside.
  4. Heat the chicken stock and add a pinch of chilli flakes and simmer gently.
  5. Heat the oil in a wok – stir fry the sweet potato, mange tout, red onion and carrot for a few minutes. Set aside
  6. Add the noodles to your wok and cook, this should take a few minutes.
  7. Add the stock to 2 serving bowls – place the noodles in the stock and stir in.
  8. Add the stir-fried vegetables, lay the beef on the top and add pea shoots to garnish.