Easy Mexican Birria Ramen Recipe!
Turn leftover birria into a quick dairy-free ramen with rice noodles, broth, onion, and cilantro in minutes!
Print Recipe
Equipment
- Medium saucepan
- Cooking utensils
- Second pot for noodles
- Strainer
- Serving bowls
Ingredients
- 4 cups leftover birria broth with or without shredded beef
- 4 oz rice noodles about half a standard pack
- 4 cups water for boiling noodles
- 1/2 cup chopped white onion
- 1/4 cup fresh cilantro roughly chopped
- 4 lime wedges for serving
Instructions
- Pour your leftover birria broth into a saucepan and bring it to a gentle boil. If you have leftover shredded meat, leave it in or add it back in now.
- In a separate pot, bring water to a boil.Add rice noodles and cook for about 3 minutes, or according to package instructions.Drain and set aside.
- Add the cooked noodles to a bowl. Ladle the hot birria broth over the top.
- Top with chopped onion and fresh cilantro. Serve immediately while hot.
Notes
- Rice noodles cook quickly, so keep an eye on them
- You can use as much or as little broth as you like depending on how soupy you want it
- Leftover shredded beef makes this even more filling
Storage
- Store broth and noodles separately if possible for best texture.
- Leftover broth can be stored in the fridge for up to 4 days.
- Reheat gently on the stove before serving.
Related Recipes
- Check out all our other Mexican Recipes!
Servings: 2 ( 2- 4 people)
Cost: $7