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Beef Base Street Noodle Bowl

Beef Base Street Noodle Bowl

A bold, aromatic noodle bite built on a rich broth made with chili crisp, soy, and lime. Served over tender ramen and finished with pickled onions, cilantro, and sesame for layers of umami, spice, and acidity.

What You'll Need

Recipes Ingredients

Yield: 1 Gallon Broth

1 gallon water
approx. 4 oz by weight Master’s Touch® Beef Base
½ cup chili crisp (or adjust for heat level)
½ cup soy sauce
½ cup fresh lime juice
Optional aromatic boost: ¼ cup rice vinegar or sherry vinegar (helps brighten after hot-holding)
3–4 pounds cooked ramen or lo mein noodles
2 cups pickled red onions
1½ cups fresh cilantro leaves
½ cup toasted sesame seeds
PREPARATION

Heat 1 gallon of water to a low simmer
Whisk in ½ cup Beef Base until fully dissolved.
Stir in:  chili crisp, soy sauce, and lime juice
Adjust balance: add chili crisp for heat, soy for umami, and lime for brightness
Cook noodles until just shy of fully tender (they soften slightly in hot broth)
Rinse quickly to stop cooking, then toss lightly with oil to prevent clumping
Spoon noodles in bowl, top with broth and garnish with red onion, cilantro and sesame seeds