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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.
Made with
- Gold Label Beef Base
Alternative products
- Master's Touch® Beef Base
What You'll Need
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
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