Meat & Game Pasta & Noodles

Leftover Roast Beef Ramen

Transform leftover roast beef into a comforting ramen bowl with tender slices, fresh vegetables, and a flavourful Asian-inspired broth. Quick, simple, and utterly satisfying.

By Ricky Robinson Updated July 23, 2024

Got some leftover roast beef in the fridge? This recipe shows you how to transform it into something truly satisfying. It takes a Sunday roast favourite and gives it an Asian-inspired twist, combining tender slices of beef with a flavourful broth, fresh vegetables, and ramen noodles.

The good thing about this dish is its simplicity and adaptability. You can use shop-bought ramen broth or beef stock as your base, then build the flavour with aromatic garlic, ginger, and a splash of soy sauce. The leftover beef gets gently warmed in the broth, soaking up those lovely flavours without overcooking. You want to keep it tender, not tough.

The best part about making ramen at home is that you control exactly what goes in your bowl.

This ramen comes together quickly but doesn't skimp on taste or texture. Crisp pak choi, a nicely soft-boiled egg, fresh herbs, and a bit of chilli add layers of flavour and contrast.

Leftover Roast Beef Ramen recipe image
Leftover Roast Beef Ramen

A squeeze of lime at the end cuts through the richness and ties everything together beautifully. It's one of those finishing touches that makes all the difference.

While this recipe uses leftover roast beef, the approach works equally well with other leftover meats like roast pork, chicken, or even duck. The key is to add the meat at the very end so it warms through gently rather than continuing to cook. That way, you preserve the tenderness and flavour you worked so hard to achieve during the original roast.

The combination of soft noodles, rich broth, and fresh vegetables makes this a proper meal in a bowl. It's brilliant for using up leftovers, and honestly, it's one I make very often. There's something deeply comforting about a steaming bowl of ramen, especially when you know you've made good use of what was already in your fridge. No waste, just great flavour.

Leftover Roast Beef Ramen

Beef Noodles Pak choi
Total Time 25 min
Servings 2 servings
Calories 520 cal
Protein 38g

Ingredients

Equipment Needed

  • Small Pot
  • Large Pot
  • Saucepan

Instructions

  1. 1
    Begin by preparing the broth. In a large pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, and sauté until fragrant (about 1 minute). Next add the shop-bought ramen broth. Bring to a gentle boil. Stir in the soy sauce until well combined. Reduce the heat to low and let it simmer while you prepare the other ingredients.
  2. 2
    In a separate pot, cook the ramen noodles according to the package instructions. Drain and set aside.
  3. 3
    Prepare the Eggs. Bring a small pot of water to a boil. Carefully add the eggs and boil for 6-7 minutes. Transfer the eggs to a bowl of water to cool. Once cooled, peel the eggs and cut them in half.
  4. 4
    It's time to assemble the ramen. Add the chopped pak choi to the simmering broth and cook for 2-3 minutes until tender. Then add the sliced leftover roast beef to the broth to heat through (about 1-2 minutes). Divide the cooked ramen noodles into bowls. Ladle the hot broth, beef, and pak choi over the noodles.
  5. 5
    Next garnish the ramen. Top each bowl with halved soft-boiled eggs, sliced spring onions, fresh coriander, and sliced chilli.
  6. 6
    Serve with lime wedges on the side for a fresh citrus kick. Enjoy!
Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

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Serving Suggestions

Serve immediately whilst piping hot, with lime wedges on the side for a fresh citrus kick. Pair with chilli oil or sriracha for extra heat.

Variations

Try using leftover roast pork, chicken, or duck instead of beef. For a spicier version, add a teaspoon of chilli paste or gochujang to the broth.

Leftover Roast Beef Ramen

Rate & Review

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