Chilli beef and mushroom ramen noodles

Give instant ramen a nourishing glow up

Serves

Prep Time

5 mins

Cook Time

15 mins

Give instant ramen a glow up with this beef mince and mushroom loaded number, that's nourishing and ready in just 15–20 minutes. Perfect for when everyone’s starving on a busy weeknight.

It’s packed with spicy beef mince and finely chopped mushrooms that coat springy noodles, finished with a drizzle of crunchy chilli oil. Served with tender broccoli and topped with crushed seaweed and fresh spring onions. It delivers all the comfort food vibes with a good dose of vegetables.

Roz McIntosh

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Ingredients

300g mushroomsi
very finely diced
1 Tbsp olive oili
300g Quality Mark beef mince
4 garlic cloves
crushed
1 Tbsp fresh ginger
finely grated
2 Tbsp salt-reduced soy sauce
1 Tbsp crunchy chilli oil
plus extra to serve
2 packs ramen noodles
discard seasoning sachets
1 head broccoli
cut into small florets
2 spring onions
green parts only, thinly sliced
fresh red chilli
sliced
1 handful crunchy snacking seaweed sheets
crushed

Method

To prep:

Finely dice the mushrooms in a food processor. Crush the garlic and grate the ginger. Slice the spring onions and chilli and set aside for serving.

Cook the broccoli florets until just tender, either by steaming or boiling. Drain and set aside.

For the beef:

Heat 1 Tbsp oil in a large frying pan or wok over medium-high heat.

Add the mushrooms and cook until softened and most of their liquid has evaporated.

Add the beef mince and cook until browned.

Stir in the garlic, ginger, soy sauce, and 1 Tbsp chilli oil. Cook for 1–2 minutes.

Meanwhile, cook the ramen noodles according to the packet instructions. Reserve about ½ cup of the cooking water before draining.

Add the noodles to the beef and mushroom mixture, along with a splash of the reserved cooking water. Toss everything together until the noodles are well coated.

To serve:

Divide the noodles into bowls. Add the broccoli on the side. Top with sliced spring onions, a generous sprinkle of crushed crunchy seaweed, sliced fresh red chilli and an extra drizzle of chilli oil to taste.