Spicy Beetroot and Pak Choi with Ramen Eggs and Sriracha Recipe

Spicy beetroot and pak choi with ramen eggs and sriracha

  • serves 4
  • Easy

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.



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


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


  • 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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Nutritional Information

  • Kcals 265
  • Fat 9.4g
  • Saturates 2.1g
  • Carbs 23.8g
  • Sugars 18.8g
  • Fibre 4.9g
  • Protein 12.7g
  • Salt 4g