A dish from Indonesia that you will enjoy. Sweeter or spicier, it's up to you!
- Bring a large pot of water to a boil over high heat.
- Reduce heat to medium-high. Using a slotted spoon, carefully drop the eggs into the pan. Cook 7 minutes.
- Meanwhile, thinly slice the green onions and chop the peanuts. To book.
- Using the slotted spoon, remove the eggs from the pan and place them in a bowl of ice water.
- 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.
- 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.
- Separate the beef slices and place them in the sauce. Mix together. Cook, 1 or 2 minutes, until the meat is no longer pink.
- Add bean sprouts and noodles. Toss to coat well with sauce and reduce heat to low to keep warm.
- Peel the eggs.
- 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