Spicy beetroot and pak choi with ramen eggs and sriracha
- Preparation and cooking time
- Total time
- plus marinating
- Easy
- Serves 4
Skip to ingredients
- 4 medium beetrootpeeled and cut into 8 wedges
- olive oil
- 2 ½ tbsp light soy sauce
- 1 tbsp gochujang
- 1 tsp chilli oiloptional
- 3 heads pak choihalved lengthways
- ½ tbsp sesame seeds
- 2 tbsp sriracha
RAMEN EGGS
- 4 medium eggs
- 6 tbsp sake
- 3 tbsp light soy sauce
- 3 tbsp mirin
Nutrition: per serving
- kcal265low
- fat9.4glow
- saturates2.1g
- carbs23.8g
- sugars18.8g
- fibre4.9g
- protein12.7g
- salt4g
Method
step 1
Bring a large pan of water to the boil and cook the eggs for 6 minutes, then plunge into iced water. Peel.
step 2
In a bowl, mix the sake, soy and mirin, and add the eggs. Put a small plate or an upturned lid on top so that the eggs are fully submerged. Leave to marinate for at least 3 hours but preferably overnight.
step 3
Heat the oven to 200C/fan 180C/gas 6. Toss the beetroot with 1 tbsp of olive oil and roast on a large baking tray for 50 minutes. Mix together the soy sauce, gochujang and chilli oil, if using. Coat the beetroot with this mix and cook for a further 5-10 minutes, until caramelised.
step 4
Serve the beetroot with the pak choi, an egg cut in half, the sesame seeds and sriracha to taste.
