Danny’s Mushroom, Steak and Egg Ramen

Serves: 2 / Ready in: 30mins / Difficulty: 2/5 / Storing: Best made fresh. To prepare the second meal faster, chop the ingredients with the first meal you make and store them in a Tupperware, ready to be prepared fresh the next day.

Ingredients

• 150g Soba noodles

• 1 ribeye steak

• 4 eggs

• 1 white onion

• 1 pok choy

• 250g mushrooms

• 1 thumb-sized piece of ginger

• 3 cloves of garlic

• 1 litre beef stock

• Good splash of soy sauce

• Good splash of teriyaki sauce

• 1 tbsp Sesame seed oil

Toppings

• Sliced chilli

• Toasted sesame seeds

• Spring onions sliced

Method

Fry the onion and ginger in the sesame oil for a few minutes. Add the garlic and mushrooms and fry until softened. Add the pak choi and cook for a further few minutes, then stir in the soy and teriyaki sauces.

Meanwhile, boil a pan of water and soft‑boil the eggs (about 6–7 minutes for jammy yolks). Return to the vegetables and pour over the beef stock. Let it simmer while you prepare the steak and finish the eggs.

Season the steak with salt and pepper. Heat a pan over medium‑high heat and cook the steak to your liking (about 3–4 minutes per side for medium‑rare, depending on thickness). Let the steak rest for 5 minutes.

Cook the noodles directly in the simmering beef stock and vegetables until tender. Peel the eggs and halve them.

Divide the noodles, vegetables and stock between two bowls. Slice the steak thinly and arrange on top. Add the halved eggs, then finish with sliced chilli spring onion and a sprinkle of sesame seeds.

Nutritional information, per serving
kcal: 650
Fat: 27 g
Saturates: 9 g
Carbs: 63 g
Sugars: 5 g
Fibre: 5 g
Protein: 43 g