Birria Ramen

• 份量: 4 servings
• 活動時間: 10 minutes
• 總時間: 25 minutes

食材

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)

步驟

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.

營養

• 卡路里: 539 kcal
• 總脂肪: 32 g
• 飽和脂肪: 13 g
• 不飽和脂肪: 18 g
• 反式脂肪: 2 g
• 膽固醇: 343 mg
• 鈉: 1295 mg
• 總碳水化合物: 11 g
• 膳食纖維: 4 g
• 總糖: 5 g
• 蛋白質: 53 g