Sapporo Beef Ramen with Corned Beef and Jalapenos
Easy Sapporo ramen transformed with salty corned beef and a spicy jalapeño punch.
Servings: 1
Ingredients
- 1 package Sapporo Ichiban Beef Flavored Instant Noodles
- 60 g canned corned beef roughly chopped
- 15 g jalapeno diced
- 50 g trumpet mushroom chopped
- 15 g scallions chopped, to garnish
Instructions
- Cook the Sapporo Ichiban noodles for 2 minutes in 400mL of boiling water, but do not add the seasoning packet yet. Stir occasionally to break up noodles.
- Reserve a quarter cup of the cooking liquid before draining the rest of the water from the noodles. Set the noodles aside.
- In the same saucepan (or another non-stick skillet), add the canned corned beef over medium heat. Cook for a couple of minutes, breaking it up with a spatula.
- Add the diced jalapeno to the corned beef and cook for another minute, allowing it to soften slightly and release its heat.
- Stir in the chopped trumpet mushroom and cook for a couple of more minutes until it starts to soften.
- Pour the reserved noodle cooking liquid into the saucepan. Add up to half of the seasoning packet from the Sapporo Ichiban Beef Flavored Instant Noodles and stir well to combine with the corned beef and vegetables. (I find adding any amount over half the packet too salty for me)
- Add the cooked ramen noodles to the saucepan and toss everything together until the noodles are coated in the flavorful mixture. If the mixture seems too dry, you can add a little extra water to reach your desired consistency.
- Assemble in a bowl and garnish with freshly chopped green onions. Serve immediately and enjoy this savory and slightly spicy upgrade!
Nutrition
Calories: 604kcal | Carbohydrates: 66g | Protein: 20g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 4g | Cholesterol: 32mg | Sodium: 1482mg | Potassium: 588mg | Fiber: 6g | Sugar: 3g | Vitamin A: 335IU | Vitamin C: 37mg | Calcium: 42mg | Iron: 5mg