Wagamama Chilli Beef Ramen recipe

By Eden

Eden’s Wagamama is like no place else to eat, a pan-asian, noodle restaurant and a complete experience!

With helpful, friendly service and value for money, food fans have fallen in love with wagamama’s menu of delicious noodles, ramens, curry dishes, salads, fresh juices and more (including a mini menu for little wagamama fans). wagamama prides itself on the quality and speed of its service. dishes are prepared immediately, ensuring they arrive freshly cooked. Although dishes may be delivered at different times, the wagamama philosophy is: don’t wait – just tuck in and share!

Ramens are without doubt one of our most popular dishes and below we share with you our secret recipe taken from the wagamama cookbook!

Chilli Beef Ramen

Taken from the wagamama cookbook
serves | 2
preparation time | 20 minutes
cooking time | 20 minutes


150g (5oz) beansprouts
250g (9oz) ramen noodles
350g (2oz) sirloin steak | 2cm (.in) thick in the piece
a little vegetable oil
a little teriyaki sauce for brushing
1 litre (1 . pints) chicken or vegetable stock (see recipe below)
2 tablespoons chilli ramen sauce (see recipe below)
4 spring onions | trimmed and sliced
1 red chilli | trimmed, deseeded + sliced lengthways
. red onion | peeled + very thinly sliced
1 lime | quartered
6 sprigs of coriander



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 2-3 minutes or until just tender
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, brunch with the teriyaki sauce and keep warm while it rests for 3-4 minutes
slice steak on the diagonal
divide the noodles between 2 bowls
heat the stock, stir in the chilli ramen sauce, then ladle over the noodles
top with the beef, beansprouts, spring onions, chilli, red onions, 2 lime quarters and the coriander


chicken stock


2 good quality chicken stock cubes
1 leek | finely chopped
1 carrot | roughly chopped
2.5cm (1in) piece of ginger root | chop roughly
1 litre (1 . pints) water
combine all solid ingredients in a pan, cover with the water, bring to the boil, strain and proceed.

chilli ramen sauce


2 scant teaspoons of sugar
2 tablespoons malt vinegar
3 tablespoons bought sweet chilli sauce
5 tablespoons fish sauce (nam pla)
dissolve the sugar in the vinegar in a small pan over a gentle heat, allow to cool and then combine with other ingredients. makes 125ml (4fl oz)



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