Recipe for Pan seared Gammon Steaks in a delicious broth with ramen noodles
600g gammon steaks
4 stalks spring onions – cut off ends and slice
40g fresh ginger – peel and grate finely
12 tsp chicken stock granules
6 cups boiling water
250g ramen noodles
2 tsp sesame oil
400g green beans – cut 1cm pieces
10g fresh coriander – chop coarsely
2 limes – halve and juice
4 tbsp chilli paste
olive oil, salt and pepper (from your pantry)
Prepare all ingredients as indicated above. Put the kettle on to boil.
Heat a glug of olive oil in a large saucepan on medium to high heat. When hot, sear the gammon steaks for 2 minutes on each side. Remove to a chopping board and cut into 5mm thick strips.
Add the spring onions and ginger to the saucepan and sauté for 30 seconds (careful not to burn them). Add vegetable stock granules and boiling water (see quantities above). Bring to the boil.
Return gammon strips to the pot and add noodles and beans. Turn the heat down to medium and simmer (bubble gently) for 4 minutes until noodles begin to soften and beans are cooked.
Add sesame oil and cook for another minute. Taste to check seasoning and add salt and pepper if necessary. Add the lime juice.
To serve, divide the gammon steak & ramen noodles between the bowls. Top with a dollop of chilli paste and scatter with fresh coriander.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.