We loved this! Borrowed from Damn Delicious, this is quick enough for a weeknight and flexible enough to use up whatever vegetables you wish (my change to the recipe was to add broccoli and double the meat) – enjoy!

Ramen Noodle Stir Fry

2, 100 g packages of instant ramen noodles, flavor packets removed

1/2 c. strong beef broth AND 1/4 c. oyster sauce

1 T. rice vinegar AND 1 t. Sriracha (or more to taste)

1 T. sesame oil

1 lb. EACH lean ground beef AND lean ground pork

1 good-sized onion, diced

3 cloves of garlic, minced AND 1 T. minced or grated fresh ginger

~4 c. bite-sized par-cooked (if necessary) vegetables

toasted sesame seeds, chopped green onion and more Sriracha for garnish

Cook the ramen noodles as directed in boiling water for 3 minutes and then rinse and drain well (you can throw the broccoli in the boiling water for the last several seconds to save yourself a step). In a small bowl, whisk together the broth, oyster sauce, vinegar and Sriracha and set aside.

Heat up the sesame oil in a large non-stick skillet and then crumble all of the meat and onion into the pan and cook and stir until there is no longer any pink visible. Continue to break up the meat as it cooks. When the meat is no longer pink, stir in the garlic and ginger and cook for 1 minute, then stir in the sauce mix and make sure to scrape up any browned bits from the bottom of the pan. Stir in the vegetables and ramen noodles until everything is saucy and heated through and then serve immediately in large bowls – garnish as you wish!

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