Asian Beef Noodles (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 large carrot, julienned or shredded
02 -
1 cup finely shredded bok choy
03 -
1 pound of ground beef
04 -
3 cloves of garlic, minced
05 -
9 ounces of instant ramen noodles
06 -
1 medium onion, thinly sliced
→ Sauce & Seasonings
07 -
1 tablespoon dark soy sauce
08 -
2 teaspoons of rice vinegar
09 -
2 tablespoons of sesame oil
10 -
2 tablespoons of hoisin sauce
11 -
2 tablespoons of oyster sauce
12 -
1 tablespoon of olive oil
→ Garnish
13 -
2 tablespoons sesame seeds
14 -
3 green onions, diced
# Instructions:
01 -
Cook the ramen noodles in boiling water following the instructions on the package. Once they're cooked, drain thoroughly and leave aside as you work on the rest.
02 -
Warm olive oil in a big wok or large skillet over high heat. Add your ground beef and spread it out evenly. Let it brown without stirring for around 5 minutes so a crust forms and the liquid evaporates. Once done, stir and break the beef into small bits.
03 -
Add the onion slices and stir-fry for a quick minute. Mix in the garlic and cook it for about 30 seconds, just until it smells nice. Then toss in the carrot and bok choy, letting them cook until the carrot gets a little tender. Turn off the burner.
04 -
Put the noodles in with the beef and veggies. Pour in the hoisin, oyster sauce, sesame oil, dark soy sauce, and rice vinegar. Toss it all together until the noodles are coated evenly and everything’s combined nicely.
05 -
Scatter sesame seeds and chopped green onions on top right before serving. Best enjoyed while it’s warm!
# Notes:
01 -
Keep leftovers in a sealed container in the fridge for up to 3-4 days.
02 -
Microwave leftovers or reheat in a skillet over medium heat. Add a splash of water if needed.
03 -
A fresh, creative way to use ground beef instead of the usual recipes.