Recipe

Gammon Steak & Ramen Noodles

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Gammon Steak & Ramen Noodles

Pan seared gammon steaks, sauted with spring onions and ginger and then turned into a delicious broth with ramen noodles and crunchy green beans. Served with a dollop of chilli paste and fresh coriander.




Ingredients to serve 2

  • 300g x gammon steaks
  • 2 stalks x spring onions – cut off ends and slice
  • 20g x fresh ginger – peel and grate finely
  • 6 tsp x chicken stock granules
  • 3 cups x boiling water
  • 125g x ramen noodles
  • 1 tsp x sesame oil
  • 200g x green beans – cut 1cm pieces
  • 5g x fresh coriander – chop coarsely
  • 1 x limes – halve and juice
  • 2 tbsp x chilli paste
  • . x olive oil, salt and pepper (from your pantry)

Ingredients to serve 4

  • 600g x gammon steaks
  • 4 stalks x spring onions – cut off ends and slice
  • 40g x fresh ginger – peel and grate finely
  • 12 tsp x chicken stock granules
  • 6 cups x boiling water
  • 250g x ramen noodles
  • 2 tsp x sesame oil
  • 400g x green beans – cut 1cm pieces
  • 10g x fresh coriander – chop coarsely
  • 2 x limes – halve and juice
  • 4 tbsp x chilli paste
  • . x olive oil, salt and pepper (from your pantry)

Method

Step 1

Prepare all ingredients as indicated above. Put the kettle on to boil.

Step 2

Heat a glug of olive oil in a large saucepan on medium to high heat. When hot, sear the gammon steaks for 2 minutes on each side. Remove to a chopping board and cut into 5mm thick strips.

Step 3

Add the spring onions and ginger to the saucepan and sauté for 30 seconds (careful not to burn them). Add vegetable stock granules and boiling water (see quantities above). Bring to the boil.

Step 4

Return gammon strips to the pot and add noodles and beans. Turn the heat down to medium and simmer (bubble gently) for 4 minutes until noodles begin to soften and beans are cooked.

Step 5

Add sesame oil and cook for another minute. Taste to check seasoning and add salt and pepper if necessary. Add the lime juice.

Step 6

To serve, divide the gammon steak & ramen noodles between the bowls. Top with a dollop of chilli paste and scatter with fresh coriander.