In a small sauce pot add Sous Chef Beef Bourguignon and 1 cup of beef stock. Then lower to medium heat, simmer and cook for 5 minutes, reducing slightly.
Add instant ramen pack and cook for 1-2 minutes or until noodles are cooked.
In a sauté pan add 1 tbsp of toasted sesame oil and cook down 1/3 cup of spinach.
In a large bowl add ramen and bourguignon mixture. Top with half of a soft-boiled egg, then the cooked spinach and toasted sesame seeds to garnish. Enjoy!
