This spicy beef chashu ramen noodles recipe is alternative for people who eat halal or kosher food but want to enjoy delicious ramen. No pork, no lard and no alcohol.
Happy New Year everyone! Time passes quickly and it’s already 2019. What’s your plan for the this year? One of my plans is to lose weight while still eating delicious food! Haha (just kidding). Want a bowl of warm beef noodles soup for brighten up the beginning of year? Healthy and easy to make!
For us who practice Islam, that are some rules how we eat. We are prohibited from consuming foods that contain pork, animals that are slaughtered without the name of Allah and alcohol. In this recipe we don’t use some ingredients such as pork and mirin.
My sisters and I have had several times experienced halal ramen in my city. Even though I don’t know how the original ramen tastes. Then I came up with the idea of making ramen using beef.
I know that to make ramen, it usually takes 12 hours to make the broth delicious. Therefore to shorten the time and make it easier for us who cook at home, I use a pressure cooker to make the broth and tenderize the beef.
Because I use pressure cooker in this recipe, I can use cheap cut of beef. One part I used is beef shank. You could use brisket, flank, silverside, or skirt.
Because my sister and I really like spicy foods, I also make hot oil to serve with this beef chashu ramen noodles. You actually can add any toppings as you like. For this recipe I use enoki mushroom and soft boiled eggs as topping. I already covered the recipe on previous post. Please check it out.
Hot Oil 
Beef Chashu
If you make this recipe, don’t forget to tag our Instagram or comment below.
TUTORIAL VIDEO FOR SPICY BEEF CHASHU RAMEN NOODLES
Spicy Beef Chashu Ramen Noodles
This spicy beef chashu ramen noodles recipe is alternative for people who eat halal or kosher food but want to enjoy delicious ramen. No pork, no lard and no alcohol.
Ingredients
- 400 g Beef Shank
- 4 portion Fresh Ramen Noodles
- 1/4 cup Soy Sauce
- 5 cloves Garlic
- 4 Shallots
- 3 cm Thinly Sliced Ginger
- 5 Red Chili Peppers I use curly chili
- 1 stalk Green Onion chopped
- 1 tbsp Sugar
- 1 tbsp Beef Stock Powder
- 1 tbsp Cooking Oil
- 8 cups Water
- Salt & Blackpepper
Hot Oil
- 4 tbsp Chili Flakes
- 1/4 cup Cooking Oil
Additional Toppings
- 1 package Enoki Mushroom boil blanched
- 4 Soft Boiled Eggs
- Green Onion chopped
- Red Chili Pepper chopped
Instructions
Hot Oil
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Place chili flakes in a small bowl.
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In a saucepan heat cooking oil on high heat. Turn off the heat after the oil smoke.
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Add the oil into the chili flakes. Set aside.
Broth & Beef Chashu
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In a pressure cooker sear the beef shank with cooking oil until golden brown on all sides.
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Add 6 cups water, soy sauce, ginger, garlic, shallot, chili pepper, green onion, beef stock powder, blackpepper, and sugar. Bring to boil. Cover and cook with pressure cooker for 45-60 minutes according to the meat thickness.
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After the beef is tender, slice thinly on a wooden board. Set aside.
Boil Blanched Enoki & Ramen Noodles
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In a pot, bring boil enough water to cook noodles.
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Boil enoki mushroom for 1 minute. Set aside.
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Boil ramen noodles according to direction. If you use fresh ramen, boil for 2 minutes.
Beef Chashu Ramen Noodles
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Bring to boil the broth from pressure cooker. Add salt and sugar if needed.
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Turn off the heat. Place the broth 1.5 cup to the bowl for every portion.
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Add ramen noodles, enoki mushroom, beef chashu, green onion, and red chili pepper. Add hot oil to your taste.
