Slow Cooker Beef Ramen with Shiitake Mushrooms

To make the spice pouch, combine ingredients in a square of muslin cloth; pull corners together and tie with string to secure.

Heat sesame oil in a large frying pan over high heat. Cook chuck steak in batches for 4-5 minutes or until browned.

Place the spice pouch, garlic, stock, soy sauce, onion, shiitake mushrooms and ½ cup (125ml) water in a 3.7-litre (15-cup) slow cooker; stir to combine. Add the chuck steak. Cook, covered, on LOW for 4 hours or HIGH for 2½ hours, or until chuck steak can be shredded with a fork.

Remove the spice pouch from the cooker and discard. Using a slotted spoon, transfer chuck steak to a medium bowl. Using two forks, coarsely shred meat. Stir shredded chuck steak into the cooking liquid. Stir in chopped coriander stems and the juice from 1 lime. Cut the remaining lime into wedges.

Cook noodles following packet directions. Add snow peas to noodles for the last minute of cooking time; drain.

To serve, divide noodles and snow peas among bowls; ladle over broth, chuck steak and shiitake mushrooms. Top with sliced radishes and coriander leaves. Serve with lime wedges.