The Ramen trend is still going strong here in South Africa but there’s no need to spend a fortune at an expensive Ramen restaurant to get your noodle fix. This gourmet noodle bowl recipe will inspire you to stay home and spice up your winter with a warm and delicious noodle bowl in the comfort of your own home. Inspired by Castle Milk Stout, J’Something’s super easy-short rib and udon noodle bowl is the ideal winter treat for you and your family to enjoy as the weather gets cooler.
J’Something says the key to getting loads of flavour in your broth it to slow cook the short rib in the stout beer – this will give you a rich, full-bodied flavour and will also help to tenderise the beautifully.
Short Rib and Udon Noodle Bowl
Difficulty: Very easy
Hands-on Time: 15 minutes
Total time: 5 hours
Oven Temperature: 180°C
1.5kg beef short ribs, cut into 5cm pieces
4 Tbsps. fresh ginger, finely chopped
¼ cup soy sauce
6 cloves of garlic, finely chopped
2½ Tbsps. sesame oil
1 Tbsp. Chinese 5-spice
½ tsp. salt
¼ tsp. ground black pepper
3 red onions, cut into wedges
1 cup good quality beef stock
250ml Castle Milk Stout
3 heads baby pak choy, coarsely chopped
4 spring onions, sliced, plus more for serving
1 red chilli, de-seeded and finely sliced
2 Tbsps. sesame seeds
· Combine the short ribs, ginger, soy sauce, garlic, sesame oil, Chinese 5-spice, salt and pepper in a large cast iron pot and mix well.
· Cook short ribs until browned, then add the onions, stock and Castle Milk Stout and stir to combine.
· Cover pot with lid and cook on medium heat (a slow simmer is good) for 4-5 hours until the beef is tender.
· Remove from heat and stir in the pak choy until the pak choy is just wilted and still bright green. Cover and set aside.
· Cook udon noodles according to package instructions.
· Serve noodles in bowls topped with the short ribs and garnish with spring onions, red chilli and sesame seeds.
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While you’re in the kitchen why not also impress with your guests with this Foolproof Recipe For Twice Baked Soufflé?