Ingredients

Method

• 1 x 150 g sachet Woolworths Asian beef ramen broth base
• 60 g (1 nest) Woolworths Asian medium egg noodles
• 1 extra-large free-range egg
• 100 g Woolworths stuffed beef rump roast, sliced
• 1 T Woolworths Asian sesame oil
• 1 spring onion, thinly sliced
• 1 t Woolworths Asian chilli Szechuan pepper oil

Method

Ingredients

1. Heat the broth in a small saucepan over a medium heat. Add the noodles and simmer for 5–8 minutes, or until cooked through.

2. Boil the egg for 6 minutes in a separate small pan. Once cooked, run under cold water, peel, then slice in half.

3. Transfer the broth and noodles to a bowl. Add the beef, then top with the egg, spring onion and chilli oil.

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Photographer: Jan Ras

Food Assistant: Bianca Jones