Dairy Free/ Dinner/ Egg Free/ Gluten Free/ Low GI/ Lunch/ No added sugar/ Recipe challenge/ Wheat Free/ Yeast Free

Chilli Beef Ramen

I am still thinking about the Chilli Beef Ramen I made on Friday night. I wanted to do something tasty and hot for Laura’s birthday so with Thai Fish Cakes to start then Chilli Beef Ramen, it was a real taste sensation – all Fussy Foodie friendly too.


So I dusted off my Wagamama Cookbook from the bookshelf to try something new. I have never been to an actual Wagamama restaurant as my problem is most of the food includes sugar and wheat but with a few tweaks and some classic Fussy Foodie ingredients you can make some really tasty Wagamama meals at home.

Dareen loving the Thai Beef Noodles

Dareen loving the Chilli Beef Ramen

The chilli beef ramen recipe is for 2 people but I made it for 4 people, if you are just having this as a main meal I would make it for 2 people:

  • 150g (5oz) beansprouts
  • 256g (9oz) thick rice noodles
  • 350g (12oz) sirloin steak
  • a little vegetable oil
  • a splash of teriyaki sauce (optional – contains wheat) or Wheat Free Soya Sauce
  • 1 litre chicken or vegetable stock – I got some fresh stock from Waitrose
  • 2 tablespoons of chilli ramen sauce (see below)
  • 4 spring onions, trimmed and sliced
  • 1 red chilli, trimmed, deseeded and thinly sliced
  • 1 lime quartered
  • Thinly sliced red pepper
  • 6 sprigs of coriander

Chilli Ramen Sauce:
To make sauce mix all ingredients in a small bowl to combine:

  • 2 tsps Agave Nectar
  • Juice of 1/2 a lime
  • 1/2 tsp chilli flakes
  • 1 tbsp fish sauce (optional – check for sugar free version)

Blanch the beansprouts in a large pan of boiling water for 10 seconds. Drain, reserving the water, and refresh in cold running water. Cook the noodles in the reserved boiling water for 5-6 minutes or until just tender (depending on the noodle instructions). Drain thoroughly and refresh under cold running water.

Heat a griddle or frying pan over a medium heat for 1-2 minutes until hot and almost smoking. Lightly rub the steak with oil, then cook for 2 minutes on each side until medium rare. Remove from the griddle, brush with teriyaki sauce and keep warm in some foil while it rests for 3-4 minutes. Slice on the diagonal.

Divide the noodles between your bowls. Heat the stock, stir in the chilli ramen sauce and then ladle over the noodles. Top with the sliced beef, beansprouts, sliced pepper, spring onion, sliced chilies and coriander. Serve with a lime wedge for squeezing.

I am loving noodles at the moment, they have a really fresh taste and once you have the basic ingredients in your cupboard you can make some tasty meals in minutes. Give this Chilli Beef Ramen recipe a try and you won’t be disappointed. Just make sure you have a spoon on hand so you can slurp down the tasty juices at the bottom of the bowl.

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  • Reply
    July 21, 2009 at 7:29 am

    Looks fantastic!!! i was in thailand last may its just like a real thai dish with no palm sugar and palm oil!!hahahah!

  • Reply
    July 21, 2009 at 5:46 pm

    It was amazing! Thank you Miranda for going to such efforts, it was a really special birthday meal.

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