Olive Magazine
Spicy Beetroot and Pak Choi with Ramen Eggs and Sriracha Recipe

Spicy beetroot and pak choi with ramen eggs and sriracha

Published: July 28, 2017 at 10:30 am
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  • Preparation and cooking time
    • Total time
    • plus marinating
  • Easy
  • Serves 4

This low fat spicy caramlised beetroot salad with marinated ramen eggs, pak choi and sriracha, is a quick and easy summer meal. Raw pak choi gives a delicious crunch, but steam it if you prefer.

  • Vegetarian
Nutrition:
HighlightNutrientUnit
low inkcal265
low infat9.4g
saturates2.1g
carbs23.8g
sugars18.8g
fibre4.9g
protein12.7g
salt4g
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Try this recipe for spicy beetroot and pak choi with ramen eggs, then check out our chicken ramen, mushroom ramen, vegan ramen and more ramen recipes.

Ingredients

  • 4 medium beetroot, peeled and cut into 8 wedges
  • 
olive oil
  • 2 ½ tbsp light soy sauce
  • 1 tbsp gochujang
  • 1 tsp chilli oil, optional
  • 3 heads pak choi, halved lengthways
  • ½ tbsp sesame seeds
  • 2 tbsp sriracha

RAMEN EGGS

  • 4 medium eggs
  • 6 tbsp sake
  • 3 tbsp light soy sauce
  • 3 tbsp mirin

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.

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