I graduated with my Bachelor's in Education today!! Tomorrow, my oldest son graduates from High School. Good times.
Ramen Noodle Stir Fry
3. Heat a large wok, heavy bottom stainless steel pan or cast-iron skillet over medium high heat. Add ground beef and onions, and cook until the beef is almost cooked through. Add broccoli, carrots, bell peppers, garlic and ginger and cook an additional 2 minutes.
4. Stir in the sauce and bring to a simmer. Simmer for about 1 minutes, until thickened. Add the ramen and toss until evenly coated and the noodles are cooked to your liking, about one minute. Taste and season with additional chili sauce, salt and pepper as needed. Garnish with green onions if desired.
3 (3 oz.) ramen packets (9 ounces total), seasonings discarded
drizzle of toasted sesame oil (or a neutral oil)
1 pound lean ground beef
1 small onion, chopped (half large onion)
3 cups medium broccoli florets (I used a bag of frozen broccoli florets)
2 thinly sliced carrots
1 red bell pepper chopped into 1/2” pieces
1 tablespoon freshly grated ginger, or 1 tsp ground
4-6 garlic cloves, minced or 1 tsp powder
chopped green onions for garnish (optional)
SAUCE
drizzle of toasted sesame oil (or a neutral oil)
1 pound lean ground beef
1 small onion, chopped (half large onion)
3 cups medium broccoli florets (I used a bag of frozen broccoli florets)
2 thinly sliced carrots
1 red bell pepper chopped into 1/2” pieces
1 tablespoon freshly grated ginger, or 1 tsp ground
4-6 garlic cloves, minced or 1 tsp powder
chopped green onions for garnish (optional)
SAUCE
3/4 cup low sodium chicken broth
1/3 cup reduced sodium soy sauce
3 tablespoons Asian sweet chili sauce (like Mae Ploy)
2 tablespoons oyster sauce (Lee Kum Kee or Kikkoman)
1 tablespoon rice vinegar
1 tablespoon brown sugar
1 tablespoon cornstarch
2 teaspoons Asian hot chili sauce, optional (I didn't include)
1. Cook ramen in boiling water for 2 minutes (they will cook a bit more later). Rinse with cool water and toss with a drizzle of sesame oil to prevent the noodles from sticking. Set aside. (I skipped the oil but there is the danger of them sticking here.)
1/3 cup reduced sodium soy sauce
3 tablespoons Asian sweet chili sauce (like Mae Ploy)
2 tablespoons oyster sauce (Lee Kum Kee or Kikkoman)
1 tablespoon rice vinegar
1 tablespoon brown sugar
1 tablespoon cornstarch
2 teaspoons Asian hot chili sauce, optional (I didn't include)
1. Cook ramen in boiling water for 2 minutes (they will cook a bit more later). Rinse with cool water and toss with a drizzle of sesame oil to prevent the noodles from sticking. Set aside. (I skipped the oil but there is the danger of them sticking here.)
2. Whisk Sauce ingredients together in a medium bowl; set aside.
3. Heat a large wok, heavy bottom stainless steel pan or cast-iron skillet over medium high heat. Add ground beef and onions, and cook until the beef is almost cooked through. Add broccoli, carrots, bell peppers, garlic and ginger and cook an additional 2 minutes.
4. Stir in the sauce and bring to a simmer. Simmer for about 1 minutes, until thickened. Add the ramen and toss until evenly coated and the noodles are cooked to your liking, about one minute. Taste and season with additional chili sauce, salt and pepper as needed. Garnish with green onions if desired.
**This post and photos are property of http://dishingwithdish.blogspot.com/ *
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