Fire In My Belly - Cookbook Review & A Kicked Up Noodle Ramen
Author: Kevin Gillespie; Publisher Andrews McMeel, LLC
  • 4oz beef top round, thinly sliced
  • 2 cups chicken stock
  • 2 packages Ramen noodles with beef seasoning packet
  • Fresh Ginger, sliced paper thin (10 slices)
  • 1 teaspoon black bean paste
  • 1 teaspoon tamari
  • 1 teaspoon white soy sauce
  • ½ teaspoon Asian fish sauce
  • ½ Sambal Olek chile paste
  • ¼ teaspoon salt
  • pinch of ground cinnamon
  • pinch of ground cloves
  • 1 clove garlic, sliced paper thin
  • 1 lime
  • 2 large eggs
  • 4 Shiitake mushrooms, thinly sliced
  • ½ cup red onion, thinly sliced
  • ground black pepper
  • 2 tablespoons fresh cilantro
  • 1 scallion, sliced
  • ¼ teaspoon sesame oil
  • 2 tablespoon fresh Thai basil
  1. Place your beef in the freezer for about 20 minutes. You want it frozen just enough so you can easily slice it. Remove and slice across the grain into pieces as thing as you can get with a knife.
  2. Bring the stock, beef seasoning packets, ginger, black bean paste, tamari and white soy sauce to a boil in a medium saucepan.
  3. Fill a second pan with water, about ¾ of the way and bring to a boil. Add the noodles and cook for 2 minutes, stirring to break them up. Drain and set aside.
  4. Add the fish sauce, sambal olek, salt, cinnamon, cloves, garlic and lime juice (about 2 tablespoons) to the stock - whisk and return to a boil.
  5. Crack 1 egg into a small bowl. Remove the pan from the heat and with a whisk, stir to create a whirlpool in the stock. Pour the egg into the center and stop whisking.
  6. Return the pan to the heat and cook the egg for 4 minutes, then with a slotted spoon transfer the egg to a small plate. Bring the stock back up to a boil and repeat with remaining egg.
  7. Divide the noodles between two bowls. Layer the mushrooms, red onion, some black pepper, cilantro, scallion and a little sesame oil. Tear the leaves of the Thai basil into the bowls. Divide the beef between the two bowls and arrange in a single layer on top. Top the beef with the eggs and ladle just enough of the broth into each bowl to completely cover the meat. The meat will cook in about 1 minute.
Recipe by The Girl in the Little Red Kitchen at