Corned Beef Ramen

Turn simple packages of ramen into a hearty meal with a boost of colourful veggies and savoury Corned Beef for a meal that’s ready in minutes. Streamline your weekday meal prep by cooking the Corned Beef on the weekend for sandwiches and this ramen recipe during the week.

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Yields4 Servings
Prep Time10 minsCook Time8 minsTotal Time18 mins
 4 cups (1 L) prepared pho- or ramen-seasoned broth (see Tips below)
 2 pkg (EACH 85 to 100 g) instant ramen noodles (discard flavouring packet)
 4 baby bok choy, cut lengthwise into quarters
 1 cup (250 mL) sugar snap peas or snow peas, trimmed
 Half EACH sweet red and yellow pepper, cut into thin strips
 1 cup (250 mL) bean sprouts
 12 to 16 thin slices cooked Corned Beef Brisket(see Tip below for how to cook corned beef)
 2 green onions, thinly sliced
 Sriracha
1

1. Place broth in a large saucepan and bring to a boil over high heat. Add noodles, bok choy and peas. Return to a boil, stirring with a chopstick or spoon to separate noodles. Boil for 1 minute or until noodles are tender and vegetables are tender-crisp. Remove from heat.

2. Stir in red and yellow peppers and bean sprouts. Ladle noodles and vegetables into serving bowls. Top with slices of corned beef and garnish with green onions. Serve with sriracha.

Tips
2

Pho- and ramen-seasoned broths are available in cartons in well-stocked grocery stores. If it’s not available, make your own: simmer 4 cups (1 L) beef broth, 1 tbsp (15 mL) fish sauce, 2 thick slices gingerroot, 1 cinnamon stick and 1 star anise in a saucepan. Bring to a boil; cover, reduce heat to low and simmer for 10 minutes. Strain and discard spices before using.

To cook Corned Beef Brisket: remove Corned Beef Brisket from packaging and place in a Dutch oven or enamelled cast-iron roaster; add enough cold water to cover. Bring to a boil over high heat. Cover, reduce heat to low and simmer on the stovetop or transfer to a preheated 325°F oven, and cook for 2½ to 3 hours, adding more water if necessary, until beef is fork-tender. Drain and slice across the grain to serve. Wrap and refrigerate cooked corned beef for up to 3 days or freeze for up to 3 months.

Ingredients

 4 cups (1 L) prepared pho- or ramen-seasoned broth (see Tips below)
 2 pkg (EACH 85 to 100 g) instant ramen noodles (discard flavouring packet)
 4 baby bok choy, cut lengthwise into quarters
 1 cup (250 mL) sugar snap peas or snow peas, trimmed
 Half EACH sweet red and yellow pepper, cut into thin strips
 1 cup (250 mL) bean sprouts
 12 to 16 thin slices cooked Corned Beef Brisket(see Tip below for how to cook corned beef)
 2 green onions, thinly sliced
 Sriracha

Directions

1

1. Place broth in a large saucepan and bring to a boil over high heat. Add noodles, bok choy and peas. Return to a boil, stirring with a chopstick or spoon to separate noodles. Boil for 1 minute or until noodles are tender and vegetables are tender-crisp. Remove from heat.

2. Stir in red and yellow peppers and bean sprouts. Ladle noodles and vegetables into serving bowls. Top with slices of corned beef and garnish with green onions. Serve with sriracha.

Tips
2

Pho- and ramen-seasoned broths are available in cartons in well-stocked grocery stores. If it’s not available, make your own: simmer 4 cups (1 L) beef broth, 1 tbsp (15 mL) fish sauce, 2 thick slices gingerroot, 1 cinnamon stick and 1 star anise in a saucepan. Bring to a boil; cover, reduce heat to low and simmer for 10 minutes. Strain and discard spices before using.

To cook Corned Beef Brisket: remove Corned Beef Brisket from packaging and place in a Dutch oven or enamelled cast-iron roaster; add enough cold water to cover. Bring to a boil over high heat. Cover, reduce heat to low and simmer on the stovetop or transfer to a preheated 325°F oven, and cook for 2½ to 3 hours, adding more water if necessary, until beef is fork-tender. Drain and slice across the grain to serve. Wrap and refrigerate cooked corned beef for up to 3 days or freeze for up to 3 months.

Corned Beef Ramen