Gluten Free Spaghetti Ramen with Beef and Bok Choy

This trendy and exotic dish comes together fairly quickly and is comforting on evenings when there is a chill in the air. Perfect for family or entertaining, it adapts easily as a main or appetizer solution.

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Prep Time: 15 mins
Cook Time: 20 mins
Serves: 6

Ingredients

  • 1 pkg Italpasta Gluten Free Spaghetti (340 g)
  • 4 cups Beef Broth (Sodium Reduced)
  • 2 tbsp Soy Sauce (Sodium Reduced)
  • 1 tbsp Fish Sauce
  • 1 tbsp Fresh Ginger, minced
  • 2 clove garlic, minced
  • 1/2 cup Carrot, Julienned
  • 1/2 cup Green Onions, thinly sliced
  • 3 Bok Choy (Baby), halved lengthwise, steamed
  • 1 1/2 cups Boneless Beef Steak, thinly sliced
  • 6 Eggs, soft-cooked, halved (see tips)
  • 3 Pieces Nori (toasted Seaweed), halved for garnish
  • 6 Lime Wedges

Instructions

  • Cook pasta according to package directions; drain and set aside.
  • Meanwhile, in large saucepan set over medium-high heat, bring broth, water (1/3 cup per serving), soy sauce, fish sauce, ginger and garlic to boil. Reduce heat to medium-low; simmer for 10 minutes, adding carrot during the last 2 minutes of cooking.
  • Divide pasta, green onions, halved bok choy and beef among large bowls. Ladle hot broth mixture evenly into bowls. Top with egg halves. Arrange nori pieces at edges of bowls. Serve immediately with lime wedges.

Notes

Eggs can be prepared while broth simmers. In saucepan of boiling water, cook eggs for about 5 minutes for a very soft yolk. (If you prefer firmer yolks, increase cooking time to suit your taste.) Remove eggs from heat; rinse under cold water. When cool enough to handle, peel eggs and cut in half lengthwise. Proceed as directed in Step 3.
Tip: Additional garnishes could include drizzles of toasted sesame oil, cilantro leaves and/or sriracha sauce.

Nutritional Analysis

Calories: 360kcal | Carbohydrates: 51g | Protein: 22g | Fat: 7g | Cholesterol: 210mg | Sodium: 930mg | Fiber: 1g | Sugar: 3g