Treat your taste buds to these Asian-inspired dishes, ready in just 30 minutes
Peanut butter ramen with beef
SERVES 4
Ingredients
4 eggs, at room temperature
1 tbsp sesame oil
2 tbsp unsalted butter
4 garlic cloves, peeled and minced
2 tsp minced ginger
1.4 litres (about 6 cups) beef stock (water plus 4 beef stock cubes is fine)
2 tbsp smooth peanut butter
2 tbsp light soy sauce
1-2 tbsp sriracha sauce
1 tbsp Chinese rice wine or sherry
1 tbsp light brown sugar
¼ tsp white pepper
3 x 70g (2½oz) packets instant noodles (noodles only)
100g (3½oz) packet cooked peppered beef slices, sliced into thin strips
Toppings
5 spring onions (scallions), chopped
1 carrot, peeled and sliced thinly
1 tsp black and white sesame seeds
A pinch of chilli flakes
1. Start by boiling the eggs.
Place them in a medium saucepan and cover with cold water. Bring to the boil, then simmer for 6 minutes. After 6 minutes, place the eggs in a bowl of water with ice and allow to cool for 5 minutes.
2. Peel the eggs (to make things easier, roll them on the work surface to break the shell all over), then slice in half.
3. Now make the ramen. Heat the oil and butter in a large saucepan over a medium heat until the butter melts. Add the garlic and ginger and fry for 30 seconds, stirring constantly.
4. Add the stock, peanut butter, soy sauce, sriracha, rice wine, sugar and pepper.
Stir together and bring to the boil.
5. Add the instant noodles, bring back to the boil, then simmer for 3 minutes, stirring occasionally, to separate the noodles.
6. Add the strips of beef and cook for 30 seconds to heat through.
7. Use a set of tongs to divide the noodles between bowls.
Ladle over the sauce and beef. Top each bowl with two halves of egg. Garnish the ramen with the spring onions, carrot, sesame seeds and chilli flakes.
Sesame cauliflower
SERVES 4
Ingredients
600-650g (1lb 5oz -1lb 7oz) cauliflower florets (about
1 extra-large cauliflower)
2 tbsp sesame oil A pinch of salt and pepper 120ml (½ cup) vegetable stock
3 garlic cloves, peeled and minced
1 tbsp white wine vinegar
2 tbsp honey
2 tbsp sweet chilli sauce
3 tbsp tomato ketchup
2 tbsp light brown sugar
2 tbsp dark soy sauce
½ tbsp cornflour (cornstarch),mixed with 2 tbsp cold waterto form a slurry
To serve
Boiled or fried rice
2 tsp mixed black and white sesame seeds
2 spring onions (scallions), sliced
1. Break the cauliflower florets into bite-size pieces.
2. Heat the sesame oil in a wok over a medium heat. When hot, add the cauliflower, salt and pepper. S
