A dish from Indonesia that you will enjoy. Sweeter or spicier, it's up to you!

1. Bring a large pot of water to a boil over high heat.
2. Reduce heat to medium-high. Using a slotted spoon, carefully drop the eggs into the pan. Cook 7 minutes.
3. Meanwhile, thinly slice the green onions and chop the peanuts. To book.
4. Using the slotted spoon, remove the eggs from the pan and place them in a bowl of ice water.
5. Place the noodles in the boiling water that was used to cook the eggs and cook according to the instructions on the package. Drain and reserve.
6. In the same pot, off the heat, combine the chili sauce, water, brown sugar, soy sauce, curry powder, oil and sriracha. Bring to a boil over high heat, stirring a few times.
7. Separate the beef slices and place them in the sauce. Mix together. Cook, 1 or 2 minutes, until the meat is no longer pink.
8. Add bean sprouts and noodles. Toss to coat well with sauce and reduce heat to low to keep warm.
9. Peel the eggs.
10. Divide the noodles, beef and bean sprouts among 4 bowls. Top with peanuts, green onions and a halved egg.

This recipe will keep for 4 days in the fridge and 3 months in the freezer without the eggs.

Chef secrets:

Ramen noodles, also called instant noodles, are not all nutritionally equal. At the grocery store, choose those packaged in a 300 g format: they are up to 10 times less fatty than those packaged in individual format, which are generally fried.

Adjust the hot sauce to your liking. A little more, a little less or not at all!

If you have any bean sprouts left, add them to an Asian stir-fry, salad, wrap or as a garnish on Tonkinese soup.

This recipe is courtesy of Geneviève O'Gleman.

Photo credit: Sylvie Li