Dinner
Birria Ramen
4 servings
분량10 minutes
활동 시간25 minutes
총 시간재료
4 large eggs
8 cups leftover birria broth (from my Slow Cooker Birria de Res)
12 ounces leftover shredded birria beef
4 packages instant ramen noodles
finely diced white onion (for garnish, to taste)
chopped fresh cilantro (for garnish, to taste)
lime wedges (for serving, if desired)
방향
Prepare an ice bath for the eggs.
To a medium saucepan, add enough water to to cover eggs by 1-inch and bring to boil; carefully lower eggs into boiling water; reduce heat to simmer. Cook 7 minutes (or longer for firmer yolks), then transfer to ice bath.
Bring leftover birria broth to boil in a large saucepan over medium-high heat.
Add shredded beef and ramen noodles to boiling broth and keep at a low boil until noodles are tender (2 to 4 minutes, according to package directions).
Divide noodles, meat and broth among 4 serving bowls. Peel and halve eggs and top each bowl with two egg halves; garnish with onion and cilantro. Serve hot, with lime wedges if desired.
영양 정보
1회 제공량
-
칼로리
539 kcal
지방 전체
32 g
포화 지방
13 g
불포화 지방
18 g
트랜스 지방
2 g
콜레스테롤
343 mg
나트륨
1295 mg
탄수화물 전체
11 g
식이섬유
4 g
총 당류
5 g
단백질
53 g
4 servings
분량10 minutes
활동 시간25 minutes
총 시간